Spent a lovely morning at taking a cooking class at Triabunna yesterday
One of the lovely men in the class brought along some sensational rhubarb, absolutely huge – what we didn’t use I was able to bring home.
Today for the morning tea platter, just had to be rhubarb based.
Rhubarb batons were duly oven roasted and placed on top of a lime infused butter sponge. When almost finished cooking, a coconut caramel mixture was poured over and baked to a glaze.
Happy to say it was well received at morning tea.
Also baked later – blueberry and apple muffins topped with pieces of the roasted rhubarb.
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