I don't remember the best rhubarb I've ever tasted. It's not one of those "vegetables" where you say, "now this is a stalk of rhubarb". But give it a healthy dowsing of sugar and throw it into an all-butter tart shell and it finally feels like Spring.
My temptation is to hit it with vanilla, fresh ginger, Cointreau, and some orange blossom water. Or maybe I'd make a crumble with pistachios and cardamom and splash the rhubarb with rosé.
Well—I'm saving those ideas for another bunch. This first one's going to go soft in some crumbly pastry in a hot oven and drizzled with thick jersey cream.
