Rhubarb Shows Off Its Stripes [View all]

[elleng]

'There’s nothing tricky about making a great-tasting rhubarb cake, and there are plenty of recipes out there to prove it. But making one that’s also pretty? That’s more of a challenge.

With its high moisture content, rhubarb quickly disintegrates when it’s heated, turning into a beige mush that doesn’t reflect its rosy elegance when it’s intact.

Poaching the rhubarb in sugar syrup can help. The sugar lightly candies the stalks, helping them keep their shape while sweetening their intense tartness. Poaching also allows you to add flavorings. Vanilla is a classic choice, but you could just as easily throw in a few cardamom or star anise pods, a curl of lemon zest, or a couple of slices of fresh ginger root.

Be sure to keep the aromatics on the lighter side here. After poaching the rhubarb, the sugar syrup is boiled down into a glaze to be brushed over the cake, adding shine and moisture. Too much star anise, or any other ingredient for that matter, can become bitter when reduced.'>>>

https://www.nytimes.com/2018/05/11/dining/rhubarb-poundcake-recipe.html?

(What I REALLY want is rhubarb/strawberry pie!!!)