Hartford Rhubarb with Chef Mathew Armbruster

“Rhubarb from the Hartford garden has been balanced by compressing it with a rose geranium syrup and then poaching slightly. It is served in its natural state and as a gel paired with strawberry ice-cream, a dense white chocolate sponge and aerated white chocolate created in house. This dish is finished with a light pastry add a delicate texture.”
— Mathew Armbruster / Head Chef