During my recent short trip to Pemberton (near Perth), I saw rhubarb in the supermarket. I had to try it.
First, I made a dessert, then I made a jam. Both with a similar method except that for the jam, I diced smaller, had more sugar, and stewed it longer.
Carramalise some brown sugar, add a little butter and rhubarb dice at the same time. Stir well to coat for a couple of mins. Then add a splash of white wine and cook it down.
Result? Goes nicely with a sesame wafer. Not too bad, but not earth shattering either. Interesting experience.
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