I always know it’s spring when I see the first stalks of rhubarb at the farmers’ market. In this recipe, fresh rhubarb is cooked down into a bright-colored compote. Dried hibiscus flowers are traditionally used in jamaica, a Mexican agua fresca, and to make tea. You can find hibiscus flowers in tea shops and many grocery stores, especially Latin markets. Here, they brighten the pink hue of the rhubarb. This compote fills the corn-flour Rhubarb Tarts and also makes a delicious filling for fruit crisps and cobblers.
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