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Friday food porn: Red, red rhurbarb

Boka's rhubarb pavlova.

Boka’s rhubarb pavlova.

Pastry Chef Sarah Jordan’s fresh-as-spring take on pavlova with rhubarb, elderflower yogurt, St. Germain liqueur and rhubarb consomme, $12 at Boka in Lincoln Park. Pavlova, by the way, is an Antipodean meringue dessert named for the Russian ballerina Anna Pavlova, who performed in Australia and New Zealand during the 1920s. Both countries claim invention of the dish, which is similar to the German-Austrian schaum torte (foam cake).