I was certainly influenced by the beet ribbons of team Adria. I was re-introduced to these ribbons at Gilt and again in a recent cookbook by Sergio from the restaurant Oud Sluis. Anyway, the ribbons have an interesting aesthetic, one which I wanted to mirror. Just why did I always see it in beet? I opted to take the concept of the crispy delicate ribbon and introduce it to rhubarb. I also did not want to serve the ribbon on its own. Rather, I felt the ribbon, with its texture and flavor profile, would provide an interesting counterpoint to a number of ingredients. Most recently, we paired a rhubarb ribbon dusted with powdered rhubarb yogurt, foie gras terrine, and a rhubarb-poblano relish.
About the Author
