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| Rhubarb-Pistachio Bundt Cake with Rose Glaze |
Rhubarb, Rose Water, and a Minnesota Memory
I grew up in the great state of Minnesota, where winters are cold. When I was growing up, winters were much colder and longer than they are today. One of my childhood memories is of a rhubarb patch growing, with its red stalks and gigantic leaves. And how sour they were—when you broke off one of the stalks and started to chew on it. But I also remember how incredible rhubarb became when stewed with sugar or combined with strawberries in a pie. There’s just something about the flavor of rhubarb that’s so very special to me.
The Rose Water Question
So, my interest was piqued while I was perusing for an interesting dessert to make. I had just purchased a two-pack of rose water and orange blossom water and was wondering what in the world I was going to make for my first recipe using either of those very special ingredients. And then this recipe appeared. So I went to work.
Are Rose Petals Actually Edible?
Did you know rose petals are edible? I’m not sure I did before trying this recipe—but I do now. I had to get them, for the photo! I’m not sure they added much to the experience of eating the cake—they were rather chewy—but they sure looked pretty. Perhaps fewer rose petals and some crushed pistachios mixed in might have made for a better edible experience in the end.
A Cake Worth Talking About
That said, this bundt cake was delicious! The rose water additions provided just a hint of rose flavor. Which, to some, might sound odd? But it enhanced the sour-sweet of the rhubarb and the salty-crunchy elements of the pistachios. It was also a moderately dense cake, with a good crumb. The topping was a nice, crisp powdered sugar–milk glaze with another hint of rose. The entire cake was just deliciously sweet, tangy, and different—which is exactly what I strive for in my overall culinary experience.
Bon Appétit!
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