Drink your rhubarb
An inaugural recipe drop for a tart-sweet shrub to savor on warm spring days
Normally when proper spring (which in NYC means late May) rolls into town, I’m singularly obsessed with eating as much asparagus as humanly possible (apologies to anyone who has to share a public restroom with me), with sugar snap peas coming in a close second. But for whatever reason, this year I became fixated on RHUBARB, and for the last couple of weeks I’ve been turning these beautiful stalks, which look a bit like large pink celery, into all manner of desserts (Rhubarb-Almond Cake forever).
I’ve gotten a lot of inspo while poring over the pages devoted to rhubarb in the wildly talented London pastry chef Anna Higham’s incredible desserts book, The Last Bite. (The sorbet in particular is truly special.) And I want to make Nicola Lamb’s chic poached rhubarb tart so badly.