Who follow me on Fbook they probably know that recently I changed my camera. The reason of that was very simple: I was not satisfied with the color of that any more. Most of the food photos I find on food sharing sites and  enjoyable to me have  shiny, alive color and I always felt it was totally eliminated from my pics. I had a 5D camera, which is a well structured, reliable one. But cameras and electronics had  a significant progress in the past 2-3 years, my camera was behind the newer models nowadays. So me and my husband decided to be faithful to our favourite camera brand but upgrade our photography equipment to 6D.
So it’s my pleasure to show all of You the first photos I have taken with my new partner! I’m totally satisfied with it, most of the functions are a bit different than in the previous, though.  I’m sure I need some time to get familiar with this as far as I can.

And what could have been the very first subject of my learning process? Rhubarb of course with it’s lovely ruby color and simply  because it’s in season right now….

Ingredients:

Serves 4-6

400 gr rhubarb
6 tbsp granulated sugar
3 medium eggs
3 tbsp elderflower cordial
1 teaspoon vanilla paste

1. Clean rhubarb stalks, then cut into 2 cm long sticks.
2. Put in a pan, add 3 tbsp sugar, vanilla paste and heat on medium stirring occasionally until tender. It takes about 5-8 minutes, then mash with a fork and set aside to cool to room temperature.
3. Pour the egg yolks in a bowl, add 1 tbsp sugar and whisk well with a wire whisk.
4. Put the egg whites into the bowl of stand mixer. Start to whisk on medium until has become bubbly, then add gradually the remaining sugar spoon by spoon. Switch to high speed and whisk until stands up in well defined peaks. 
5. Gently fold in the egg yolks. Add the cordial to the cooled rhubarb mixture, and fold in the egg whites. Carefully try to homogenize with a wooden spoon.
6. Pour the mixture into a plastic or enamel bowl, smooth the top with a spoon or spatula. 
7. Put into the freezer for a night. Remove from freezer 10 minutes before serving.
8. Garnish with some roughly chopped pistachios or candied flowers.