Made some strawberry rhubarb jam and then tried to figure out what to do with it. :-) Added some onions, olive oil, cloves and essentially made a compote. Then combined it with fire grilled veg and smoked blue cheese. Sunchoke and asparagus puree for quinoa topped with tempura asparagus tips as well as red pepper and garlic pasta, 72 hr iberico pork cheek (57C), Fat Duck Pork belly, corn puree and fire roasted veg with strawberry rhubarb compote and smoked blue cheese.
