I came up with this recipe after seeing some rhubarb at the French Markets in Parnell and remembering how much I used to love it when my grandma cooked it for me. I'd have it on top of muesli, or for dessert with ice cream. Delicious. So I cooked the rhubarb up by simmering it in some pear juice with a bit of sugar, and then decided to combine in with some black plums in a cinnamony cake. I made one of these cakes as a trial and cut it up to be sold by the slice at Eightthirty; the entire thing was demolished in a few hours and I've had such good feedback that I'm going to add it to my official menu.
organic vanilla extract
tinned black dorris plums