Pierre Hermé’s Pamplemousse Rhubarbe…
Pamplemousse Rhubarbe sounds much better than “Grapefruit and Rhubarb”, doesn’t it? The French version makes me think of a delicious dessert with clouds of light meringue and some kind of tart, brightly-coloured sauce drizzled over the top. Or an amazingly light and fluffy cake, rather like a lemon drizzle cake, but using Pamplemousse instead, shot through with impossibly…