The Times - Serving Waitsburg, Dayton and the Touchet Valley

With summer just around the corner, and the spring weather finally cooperating, the season for outdoor entertaining has officially started in our backyard. Fresh herbs and wildflowers perfume the air around our deck, and warmth from the late afternoon sun lingers well into dinner time. This week, inspired by the robust rhubarb in the garden, I set out to make a dessert with a taste to match this lovely time of year. Here, a delicate, creamy panna cotta is punctuated with a bottom layer of roasted rhubarb and citrus compote. Bright and balanced with a distinctive tartness, this makes a memor...