With gentle cooking, the purple-pink plant becomes lusciously soft and fragrant. Don't just limit rhubarb to desserts – it has a place in savoury dishes, too.
Opening a restaurant is tough. Building it yourself? That’s another world of pain. Just days before launch, we dropped into the worksite at Pipit, the new NSW North Coast restaurant by chef and handyman Ben Devlin.
It's not what you'd call a traditional pound cake. It calls for different quantities of flour, sugar, eggs and butter, but know this – it is delicious.
With gentle cooking, the purple-pink plant becomes lusciously soft and fragrant. Don't just limit rhubarb to desserts – it has a place in savoury dishes, too.
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