Lovely forced Yorkshire rhubarb, baked for 20 minutes or so with the juice and zest of a blood orange and some sugar, turns into a juicy compote that will accompany the frozen yoghurt for dinner tonight. I used to hate rhubarb, but love it now - I think it is one of those things that you grow to like the older you get, like dark, green iodinish Spring Greens, or Campari (to which I am probably addicted). I must say, this idea of Nigel's, of pairing the yoghurt and rhubarb, promises to be inspired!
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