Rhubarb’s can-do attitude makes it an ingredient to treasure. Just ask
Phoebe Wood who puts the ruby-red stalks to work in practically every sweet treat
that can take some zing. Starring in a creamy custard and white chocolate number,
and dazzling as a syrup, jam and cordial, this is produce that sparkles.PHOTOGRAPHY MARK ROPER STYLING KIRSTEN JENKINS
little gem
114 delicious.com.au