There is a challenge with rhubarb, or rather two challenges: In its raw state it is too angry, aggressively tart. On the other hand, when we cook it, we tend to overcook it, so it falls apart and becomes insipid and boring – sometimes just an excuse to eat a dessert that is too sugary.
This is a fun and potentially spectacular way to cook the rhubarb, while leaving it with lots of temperament.
- 1 Break the cinnamon into smaller pieces. Wrap rhubarb and cinnamon in two to four layers of aluminum foil.
- 2 If you have a gas burner, burn the package for 3 to 5 minutes, until sizzling. Leave to rest for a couple of minutes.
(No burner? Place on the grill or a fireplace for 5 minutes, until sizzling. Leave to rest for a couple of minutes.)
Cut rhubarb int smaller pieces and place in dessert bowls. Add honey, sour cream, cottage cheese and raspberries.