Another late summer banger! And this one p much my own recipe (with elements borrowed from a dozen places). “Salad of late-summer tomatoes with rhubarb,” would I guess be the name. The rhubarb was the star. I made a rhubarb chutney with shallots and the vinegar we made from Rocco’s cherry wine; placed that at the bottom of the bowl with some spicy lettuce leaves atop it. On top of those, I placed the sliced tomatoes, which I’d been macerating for not-too-long in a salt of white mulberries. Then some finely sliced raw rhubarb, and finally, a bottom-of-the-bowl dressing of lacto tomato water, which I’d infused for a couple of hours with hibiscus flowers.
The second plate comprised a larger chunk of rhubarb, gently braised for a little while in honey-sweetened lapsang souchong tea. After the chunk was soft, I removed it from the tea and reduced heavily to make a light glaze. Next to it I placed a little rice which I’d sharpened up in walnut oil, and on top, a chip of peach skin, which I made a couple of weeks ago after @lolz4lilz and I realized we both prefer nectarines to peaches.
