After what seemed like a long, exhausting week, I spent the Friday early evening making Rhubarb with Earl Grey tea, cardamom, and orange zest. Rhubarb is in season right now -- it's also a produce that has appealed to me forever, but with which I have never experimented... or even attempted to cook. While we were in London, our favorite haunt, Great Queen Street, had as its seasonal drink a rhubarb prosecco -- a wonderful aperitif. I have wanted to take on rhubarb for a while, and recently decided that, this rhubarb season, when I find myself cooking at home every night, would be the occasion.
This is a recipe I found on Food52. The original recipe calls for apples alongside rhubarb -- I used an interesting South American pear I found at Whole Foods instead, which worked very well. I also didn't have Meyer lemon, so instead, I used the juice of half an orange and the juice of half a lemon (almost-kind-of-sort-of-ish Meyer lemon-like). All in all, this recipe is super super easy. The key is to find excellent vanilla ice cream to pair it with, and don't forget the orange zest -- it does make a world of difference!
RECIPE: Rhubarb with Earl Grey Tea, Cardamom, and Orange Zest
No comments:
Post a Comment