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FRESHLY SERVED
 

Rhubarb Tian – in the shadows of the Daring Bakers….again

by Kitchen Butterflyon May 4, 2010
I will not be left out, it is rhubarb season after all and this time I am determined to cook it rosy pink. Last year when I rustled up a compote of rhubarb and ginger, I was happy with the taste but secretly abhorred the brown, ugly compote. Thankfully, this year, none of that happened. […]