As I recently shared, my taste after getting COVID has been a little off. I enjoy sour and salty, and when I eat something sweet, sometimes, I do have quite a bitter aftertaste. In the last few weeks all the local market started selling rhubarb stalks, so I thought of embracing my search for sour and bitter flavors and find a recipe that would use this seasonal vegetable.
The recipe originally comes from Australia and blends ginger, almonds and rhubarb. I had seen a few combinations of rhubarb and orange, so I decided to add orange zest to the filling. For the pie crust I used my gluten-free go-to recipe, which never fails. The result was a delicious marriage of sweet and tart, with a citrusy and spicy filling.