recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
is a favourite British ingredient, usually showcased
in pies and crumbles. Chef Bryan Webb from Hilaire
in London turns it into a sorbet and accompanies
it with either almond biscotti or lemon and polenta
cup plus 2 tablespoons sugar
1 cup water
3 tablespoons fresh lemon juice
1 pound fresh rhubarb or frozen, thawed, drained,
cut into 1-inch pieces
2 tablespoons light corn syrup
sugar, water and lemon juice in heavy large
over low heat until sugar dissolves. Increase
heat and bring to boil.
Add rhubarb. Simmer until rhubarb is tender,
about 10 minutes.
mixture to processor and purée until
mixture until cold, about 1 hour.
rhubarb mixture to ice cream maker and process
according to the manufacturer's instructions.