Course 8: RHUBARB
RHUBARB - goat milk, beet, long peppercorn
Wine Pairing: Hackenheimer Kirchberg Scheurebe Spatlese, CW Bernhard, Rheinhessen, 2005
Rhubarb in seven forms. Can you spot them in the lineup?
Cold rhubarb juice and hot beet shot (wow). Crispy rhubarb (nice!). Macerated in gin (yum). Rhubarb mousse with grapefruit cells on bay leaf (sweet!). Rhubarb over goat milk custard with lavender (mmmm). Rhubarb sorbet with pie crust (verrry nice). Green tea foam and rhubarb "gummy" (just gummy!).
The crispy, the gin-macerated, and the sorbet were my favorites. All delicate, delicious, balanced. And the wine, what a wonderful sweet syrupy thing it was (not too sweet, not too syrupy).