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By Sat Bains

Published 2012

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This dish typifies the time of year when forced rhubarb from the yorkshire triangle is in season. We poach it in hibiscus syrup so that you get this deep pink colour. There’s hydrated pistachios that we poach until they swell up, there’s sablé shortbread – very sandy in texture – and caramel curd, which John Initially made by mistake: He ended up with this velvety caramel, flavoured almost like lemon curd, but with no citrus notes at all, just a pure caramel flavour. The di