smoked rhubarb

A few ends of rhubarb leftover from a mad juicing day (Arielle was making vinegars).

The Big Green Egg was residually warm from grilling earlier in the day.


Low-smoked rhubarb. Almost more of a dehydration, but the extra smoke flavour makes it so much more.

The outer surface turns to leather, pliant, chewy, the fresh tartness reduced to an thrilling, savoury husk. Inside, the texture is of flesh, the sourness electric.

My kind of candy. Next time, I’m dousing it in dark chocolate.

This entry was published on Tuesday, October 16, 2012 at 7:35 pm. It’s filed under experiments, food, general, travel, work and tagged , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “smoked rhubarb

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: