Strawbear

I never got what one does with rhubarb. They were strange celery-like stalks and I imaged them to taste horrible. Like celery, only with a red hue. Then as I got older maybe I was more inclined to test other ingredients in the kitchen, and thus I once bought a bunch of rhubarb in Fruit & Veg for R15. I think I made a strawberry-rhubarb pie, not quite trusting the stalks to taste like anything edible on their own.

Rhubarb syrup?

Rhubarb season has started here and I embraced it completely. I made rhubarb and grapefruit syrup, then rhubarb-strawberry jam, then a jar of rhubarb compote and lastly a wonderful rhubarb panna cotta tart that looked and tasted incredible. I had rhubarb coming out of my ears by the end of it, but it was worth it. Everyone complemented the panna cotta tart and I ended up using the left-over champagne from my birthday with the last bit of rhubarb syrup as a cocktail, which worked really well. And now when my mom and sister come in three weeks I am totally super prepared for breakfast :)

Step 1 for the panna cotta

Rhubarb in the oven with WINE? Hells yes. 

This was super easy. And delicioussss. 

The tart bottom chilling in my window sill. 

Badaboom Badabang.