Anthony Humphreys

Ants On A Log Recipe


  • 1 bunch rhubarb
  • 1 gallon water
  • 1 cup sugar
  • 1/4 cup lemon juice
  • 2 cups golden raisins
  • 1 cup amaretto
  • Almond butter as needed 
  • Maldon sea salt as needed
  • Micro mint to garnish


  • Clean, peel, and cut rhubarb into two bite pieces.
  • Bring water to a simmer and add the sugar and lemon juice.
  • Add rhubarb and poach for three minutes, then chill & cover. You may need to level the bottoms with a paring knife once they're poached.
  • Meanwhile, heat the amaretto in a pot, add raisins, bloom, and chill.
  • Use a finely tipped pastry bag of almond butter to fill rhubarb and garnish with raisins, sea salt, and mint.