Tahini Chiffon Cake With Burnt Honey Cream and Poached Rhubarb Recipe

Ingredients

Poached rhubarb

3 green cardamom pods, cracked open (optional)
1 cup (200 g) organic cane sugar or granulated sugar
3 slender pink rhubarb stalks (about 300 g), trimmed, leaves removed, cut into 3x½" pieces

Cake and assembly

PREP TIME 35m	COOK TIME 3h	TOTAL TIME 3h35m
YIELD 6 servings

Bring honey to a boil in a medium saucepan (slightly larger than you think you’ll need because the honey will bubble up) over medium heat and cook until golden brown and toasty smelling, about 2 minutes.
Remove from heat and stir in salt.
Carefully pour in cream (this will help stop the cooking).
The honey will bubble and sputter, so be careful.
Stir with a wooden spoon or rubber spatula until homogenous.
Let burnt honey mixture cool, then transfer to an airtight container.
Cover and chill until cold, at least 3 hours.
Do ahead: Burnt honey mixture can be made 3 days ahead. Keep chilled.