Wednesday, November 21, 2012
This concoction - slow roasted rhubarb and peaches - was one of my favorite things to eat during my first stint in Canberra, and was strongly associated with my memories of Australia after I left - mainly because this is the only place I've ever found rhubarb and peaches in season at the same time. (Although I suppose you could use frozen.) The other day, I made my first batch in nearly 3 years. Just as good as ever.