Rhubarb, chilli, ginger and chamomile friands
by Gypsy and the Botanist
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.