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By Peter Gordon
Published 2005
The range of fruity flavours in this dessert provides a powerful contrast. Rhubarb has a really astringent and strong flavour, blueberries have a sense of denseness in them, and strawberries provide an intense yet light, aromatic flavour. Combined with the vanilla-scented verjuice (the unfermented juice from unripe green grapes, also known by its French name verjus), the whole thing works a treat. The pecans are also good used in savoury salads, so make a big batch and keep in an airtight j