Each team made one dessert for each of these categories:
4. Chef's choice
I'm sure you won't be surprised to learn that I chose to be part of the fruit dessert.
Remember how a year ago I taught all y'all how to cook rhubarb in such a way as to preserve it's fickle
rhubarb soul? How to treat it so it won't get all stringy-mushy on you? (Order you back issue by following this link.) I'm spreading the gospel. At the conference I managed to introduce many a person to the wonders of what rhubarb truly tastes and feels like!
Today I give you Rhubarb-Verbena-Honey Sabayon, a perfect foil for all the seasonal fruits coming our way in the coming months. Head over to KQED's Bay Area Bites for the details...