Rhubarb, fresh from the garden was my inspiration behind this dish. It's very exciting to see the season starting from all things delicious and local. One thing that's interesting is that rhubarb which is commonly used in dessert applications is actually a vegetable. It's tart and fibrous flesh is versatile for other uses besides pies and tarts. One thing that I really enjoy about rhubarb is it's freshness and refreshing qualities.
The poaching syrup was reduced, the rhubarb chilled and some other garnished prepared before the dish was served.
The poaching syrup was the absolute highlight of this dish. Sweet, acidic, refreshing, with the nuanced flavours of the tea that mingled with the tartness and the rhubarb. The poached rhubarb was tender, sweet and sour - it balanced the flavours of the strawberry nicely. The honey caviar was interesting but somehow got over spherified and became too solid. The ice cream was incredibly thick and contained the lightness of the ricotta while attaining a smooth texture. The lavender flowers added a herbaceous note that uplifted the dish. Really good all together, although I tend to over-think dishes often. Flavour and texture in the end are the most important.