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I settled on a french vanilla buttercream and rhurbarb mascarpone mousse combination for my L' Opera.
That said, I suggest that you be prudent because to oversweeten rhurbarb defies its purpose, and you might as well be having something else instead - add what I suggest here, then add more towards the end of the cooking period after you have sampled the rhubarb.
Pour over dry mixture and fold in rhurbarb with milk until all is moist and well mixed.
Just do some rhurbarb in there, and it's fine then more spaghetti squash for me and acorn squash and pumpkin and zucchini, too.
I finally tasted Pierre Herme's French Vanilla Buutercream and the Tartelette inspired rhurbarb mousse.
mmmm..rhurbarb mascarpone mousse sounds delicious.