A few weeks ago, I had a rhubarb epiphany while devouring a rhubarb compote at Steve Johnson’s restaurant Rendezvous in Cambridge, MA – raw rhubarb rocks! Don’t get me wrong. I love jammy rhubarb oozing out of pies and bringing a few rays of spring sunshine to muffins and coffee cakes. But when left raw, rhubarb brings a kind of unexpected and almost forbidden pleasure of sashimi – familiar flavor with surprising texture.
After a few failed attempts, I finally managed to reproduce this heavenly dessert at home and wrote a story about my rhubarb adventures for Culinate that includes a recipe in case you want to give it a try.