Back from Spain and hunkered down to write the book
, we launched our re-entry into recipe testing land with a rhubarb strawberry tart. Delicious. Nailing it on the first try doesn't happen often, but it did this time.
The pre-baked tart shell was filled with homegrown rhubarb, cooked down with some sugar, and topped with wafer-thin slices of strawberry.
We garnished with strawberry leaves and blossoms from the garden, and served it with homemade whisky ice cream.
Three months, and dozens of recipes to go... you'll be hearing a lot about this.