If there is one seasonal plant that I look forward to in this period, it is rhubarb. This vegetable, which is mistaken with a fruit or a tangy sweet candy, is prepared in compote, jam, syrup or a good pie.<\/p>\n\n\n\n
We are immediately attracted by her beautiful red color but unfortunately this one is stripped of her beautiful gawn which turns out to be bitter. The challenge of this recipe was to keep this gorgeous red even after peeling it. We could choose the easy solution by brushing with grenadine syrup or even using dye but here we favour the\u00a0aesthetic as well as the good. So we will use a natural dye from the hibiscus flower that will bring even more fruity notes.<\/p>\n\n\n\n
What is also good about this recipe is that you can also reuse the syrup used for the preparation and add it to cocktails or other refreshing drink.<\/p>\n\n\n
[cooked-recipe id=\"1309\"]<\/strong> If there is one seasonal plant that I look forward to in this period, it is rhubarb. This vegetable, which is mistaken with a fruit… <\/p>\n
(recette introuvable ou en statut brouillon)<\/em><\/p>\n\n","protected":false},"excerpt":{"rendered":"