Rhubarb Inspiration
Post Author: Lorin Gaudin
Every time I’m at the grocery, the tall, ruby-hued stalks of rhubarb catch my eye. I think the time has arrived for me to make some delicious rice pudding (I use arborio rice) and rhubarb sauce. The sweet, the sour, the toothy, the creamy - I crave balance and contrast. Yum. Can’t wait.
Filed Under: Food Talk
May 11th, 2009
8:22 am
You should also try poaching them in a little water and sugar with a vanilla bean. Puree them when really soft, strain and freeze for an awesome sorbet or granita!