A few weeks ago, I had a rhubarb epiphany while devouring a rhubarb compote at Steve Johnson’s restaurant Rendezvous in Cambridge, MA – raw rhubarb rocks! Don’t get me wrong. I love jammy rhubarb oozing out of pies and bringing a few rays of spring sunshine to muffins and coffee cakes. But when left raw, rhubarb brings a kind of unexpected and almost forbidden pleasure of sashimi – familiar flavor with surprising texture.After a few failed attempts, I finally managed to reproduce this heavenly dessert at home and wrote a story about my rhubarb adventures for Culinate that includes a recipe in case you want to give it a try.
3 comments:
I also loved that rhubarb compote at rendezvous. two people at the table ordered the dessert with the rhubarb on the side, and i ended up eating both dishes. it's so strong, but utterly addictive!
I'm so glad you posted this recipe. I've been dreaming about this since Saturday when you cleverly topped panna cotta with it. To die for.
Fantastic recipe Helen, thank you!
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