Spike your white chocolate dessert and temper its saccharinity with Cointreau Blood Orange, which possesses a graceful bitterness and subtle, summery flavours contributed by the mellower tangy sweetness of the fruit.
Apart from using rhubarb in desserts, these reddish, celery-like plants can be turned into purees and jams to pair with fatty meat.
Confit Duck Leg with Foie Gras, Pickled Rhubarb, Assam-Balsamic Reduction and Sweet Potato Puree
Foie Gras Espuma, Salted Biscuit and Rhubarb Confiture
Rather than have your liquor straight up, temper it with a little sweetness: booze infused ice cream with dried figs and crunchy salted caramel pieces.