Thursday, 2 June 2011

A little bit of food styling and some rhubarb love.

Rhubarb, rhubarb, rhubarb. Love it. Au naturel with sugar. Lightly poached in fresh orange juice and cardamon, or poached a bit more then folded through lightly whipped double cream and creme fraiche for a rhubarb fool.

So I styled up a food shoot recently for plain and simple rhubarb puff tart. Love the colours.

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