Here
it is in all its glory!
I
served this dessert, coincidentally, on the hottest day of the year
so far – perfect timing!
The
feedback was brilliant - minimum effort for maximum impact.
“... that is
how rhubarb should taste – beautiful”.
When
I asked the following evening “same again?” - oh yes please!
My
final suggestion – remember the rhubarb curd – add a generous
teaspoon to the top of the ripple and roasted rhubarb.
It
might seem as if you're overdosing on rhubarb – it's the balance
that matters – the creaminess of the ice-cream with a hidden burst
of the fruit, extra zing on the side and topped with the sweet edge
of the curd.
It's
a bit like the old fashioned rhubarb and custard, albeit frozen, but
not quite so heavy.
Hmm,
a treat for next weekend?
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