Rhubarb, chilli, ginger and chamomile friands

by Gypsy and the Botanist

photo 2-8

My rhubarb obsession continues, fuelled by Sydney’s winter cold snap this weekend. This combination was inspired by one of Lili Vanilli’s tart fillings. The chilli and ginger give the rhubarb a lovely warmth, and the subtle earthiness of chamomile fits in ever so delicately, with the sour tartness of the rhubarb.

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