GOURMANDE in OSAKA

As a kid, I loved raw rhubarb. I remember running after school to go and cut myself a big stalk for my snack. This plant is rare and exotic in Japan. I was given some. Yeah !!!!

That looks ordinary for many overseas reader, but for me it’s Christmas !

That’s not the sweetest one I’ve got. So I added a little cane sugar and marinated 30 minutes.

A little juice gets out, taste and color improve. Don’t let it overnight as some recipes say as it would ruin the acidity.

With apple.

And a few bits of cake.

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