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four
Medium
By Denis Cotter
Published 1999
The challenge in a restaurant when dealing with the season’s finest fruit is to present it at Its simple best while making a dish Interesting enough to take people’s minds off the chocolate. Some fruits carry the extra burden of being loved and hated equally, and rhubarb is right up there with blackcurrants and gooseberries in that context. Given that only rhubarb lovers will order any dish with rhubarb, it is essential that it then has enough rhubarb to satisfy them, while still being pret