hearthstrung

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.

2+2=

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.

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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.

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