I was certainly influenced by the beet ribbons of team Adria. I was re-introduced to these ribbons at Gilt and again in a recent cookbook, Sergio from the the restaurant Oud Sluis . Anyway the ribbons have an interesting aesthetic, one which I wanted to mirror, just why did I always see it in beet. I opted to take the concept of the crispy delicate ribbon and introduce it to rhubarb. I also did not want to serve the ribbon on its own. Rather I felt the ribbon with its texture and flavor profile would provide an interesting counterpoint to a number of ingredients. Most recently we paired a rhubarb ribbon dusted with powdered rhubarb yogurt, foie gras terrine and a rhubarb-poblano relish.