Poached Rhubarb and Rhubarb Caramel

Poached Rhubarb and Rhubarb Caramel

It’s finally rhubarb season here in France and we love it! More than being an incredibly tasty fruit, it also suggests that spring has officially arrived and, obviously, summer is next 🙂 The rhubarb is very acidic, main reason why people tend not to consume it. However, it can be prepared in various ways, dimming its acidity and concentrating the flavour as in this recipe.

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