This Gold Medal Award-winning Rhubarb in Rosé is not too sweet and not too tart, picked locally in Central Otago from various spray-free patches including Gus’s parents house on the Otago Peninsula.
It is then cooked to perfection in a (perfect match) rosé wine syrup. This Rhubarb is sure to up your brunch or dessert game! Break it out in a crumble when the mother-in-law comes over for dinner or enjoy it with pancakes on a Sunday morning.
