Monday, July 9, 2012
dessert for a cookout we were invited to. It was fine, don't get me wrong, but I wouldn't make it again. Too cake-y, not enough lush, tart, jammy rhubarb for my taste. I thought this recipe was better when I made it last summer, albeit with peaches but why not rhubarb? Finally, I made various compotes but the one I liked the best was the one with wine (I used white since I didn't have any red) and some citrus. I really loved the one with balsamic but in a way, I felt like it didn't let the rhubarb really shine. But the best part is with all this stewing and canning, I will have rhubarb to last me until next spring!