Sometimes the most interesting things take a minimal amount of effort and are so worth it. Yesterday I baked this Rhubarb Pound Cake with Black Tea Cream. I have come across a number of recipes in recent months that have infusions of various things, including tea in them, but I just have not taken the time. Like most things the effort was minimal and only required a little forethought. For the Black Tea Cream I took 1 Cup of heavy cream and put it in a glass container and stirred in 1 Tbsp of Lady Grey Black Tea. I put it in the fridge overnight, then strained it the next morning and let it sit until I was ready to use it. At serving time I whipped the cream with a tablespoon of sugar and a pinch of salt. It makes a beautiful whipped cream with light black tea flavor. A perfect contrast to the rich pound cake. I am so happy that I made this and will definitely try more of these infusions in the future.
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