As always, I really enjoy reading about your recipe testing process and the sciency stuff behind it. Another great read.
Thank you for the detailed gelatine explanation and testing as I always end up having to make two different halved batches of a recipe to test my gelatin.
When I saw the recipe I was a bit sad at first because of the rhubarb. Until about 5 years ago, I have never seen or heard of rhubarb, even my fairly well sourced greengrocer in Bilbao doesn't know what rhubarb is. It was only when I started buying books and reading recipes online from other countries when I learnt about rhubarb and I felt like I was missing out on a great but elusive ingredient. A few years ago, when I was studying in Madrid for a year, I walked by a really expensive greengrocer's shop everyday on my way to the library and it caught my eye. One day I decided to go in and buy some really good looking tangerines and that's when I saw a bunch of rhubarb. It was incredibly expensive but I had to buy it, I couldn't miss the opportunity. So I made a strawberry rhubarb pie since I was really into pies back then. Since I have never seen rhubarb in person or tasted it I went ahead and baked the pie to my disappointment when I took a bite, the flavour was off. My rhubarb was off. It was the most expensive dessert I have ever made and I couldn't even eat it. My time in Madrid ended two weeks later and I tried to find rhubarb in Bilbao to no avail. I resigned myself since then on my quest to find rhubarb but when I saw your recipe I had to try again. I asked my greengrocer again, I looked in different shops and nothing. I tried to search online again and I found a shop that sells frozen rhubarb but it was out of stock, my luck is amazing haha. 2 days later I get an email saying it's back in stock and here I am waiting for it to arrive today. There really needs to be a petition to make rhubarb more available and known in Spain😂.
All of this just to say I really can't wait to make this 😂. It will be my proper first time having anything rhubarb and I couldn't be more excited.
As always, I really enjoy reading about your recipe testing process and the sciency stuff behind it. Another great read.
Thank you for the detailed gelatine explanation and testing as I always end up having to make two different halved batches of a recipe to test my gelatin.
When I saw the recipe I was a bit sad at first because of the rhubarb. Until about 5 years ago, I have never seen or heard of rhubarb, even my fairly well sourced greengrocer in Bilbao doesn't know what rhubarb is. It was only when I started buying books and reading recipes online from other countries when I learnt about rhubarb and I felt like I was missing out on a great but elusive ingredient. A few years ago, when I was studying in Madrid for a year, I walked by a really expensive greengrocer's shop everyday on my way to the library and it caught my eye. One day I decided to go in and buy some really good looking tangerines and that's when I saw a bunch of rhubarb. It was incredibly expensive but I had to buy it, I couldn't miss the opportunity. So I made a strawberry rhubarb pie since I was really into pies back then. Since I have never seen rhubarb in person or tasted it I went ahead and baked the pie to my disappointment when I took a bite, the flavour was off. My rhubarb was off. It was the most expensive dessert I have ever made and I couldn't even eat it. My time in Madrid ended two weeks later and I tried to find rhubarb in Bilbao to no avail. I resigned myself since then on my quest to find rhubarb but when I saw your recipe I had to try again. I asked my greengrocer again, I looked in different shops and nothing. I tried to search online again and I found a shop that sells frozen rhubarb but it was out of stock, my luck is amazing haha. 2 days later I get an email saying it's back in stock and here I am waiting for it to arrive today. There really needs to be a petition to make rhubarb more available and known in Spain😂.
All of this just to say I really can't wait to make this 😂. It will be my proper first time having anything rhubarb and I couldn't be more excited.