We ‘force’ our rhubarb in the early spring by covering the plant with an upside down garbage can. There in the dark, it develops tender, pale pink stalks with a more delicate flavor than regular rhubarb.
This is a very traditional recipe, passed on to us by our good friend, Agnes Tassel, who has been making Creme de Cassis for us and our friends for years. We are serving her 2006 this summer! Thanks Agnes!