Early spring rhubarb, tangelo and cardamom meld in this lovely, soft-set Italian marmalade.
Last week, looking over the dessert menu at Cantinetta in Seattle (@Cantinetta_Sea on Twitter), I came upon something new and intriguing–Marmaletta. The sound of the word alone made me want to order it.
If you head to Cantinetta soon, while Northwest field-grown rhubarb season is still in full swing, you may be lucky enough to score the Rhubarb Zeppole with Orange Rhubarb Marmaletta. (Spellings vary. So far I’ve seen Marmeletta, Marmaletta, and Marmellata.) One word of advice here: DO NOT offer to share this dessert with your table mates. The order consists of four zeppole, and you will want four more when you’ve eaten those.