While rhubarb is typically consumed in a tart and sweet pie, the culinary team at Moto Restaurant in Chicago is taking the tangy fruit to a whole new level. Pastry chef Claire Crenshaw created a delectable rhubarb dessert complete with four versions of rhubarb, basil syrup, and even honey popcorn.
The rhubarb dessert at Moto consists of rhubarb sorbet, rhubarb puree, polenta puree, house-made basil syrup, polenta cake crumbs, pickled rhubarb, honey popcorn, micro basil, and rhubarb paper. “Rhubarb is a delicious food, but we don’t see it used in many dishes outside of pie,” says Crenshaw. “We wanted to create a unique dessert that provides an example of the ways rhubarb can be utilized. From a sweet puree to pickled rhubarb, the possibilities are endless.”
Chef Crenshaw continues to explain that Moto’s rhubarb dessert is the ideal combination of a variety of textures and unique flavors. “The crunchy popcorn and smooth and cool rhubarb sorbet combine for a salty and sweet treat that’s the perfect end to any meal.”
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