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Rhubarb rules this upside-down cornmeal cake

Keene Sentinel
 2021-06-10

Cover picture for the articleRhubarb’s pleasant tartness is what makes it great in desserts, lending balance to a recipe’s sweetness. Hitting farmers markets and grocery stores in late spring, rhubarb comes in stalks ranging from soft, pale green to deep crimson red. While red rhubarb is most often what you see in glossy food photos, it’s purely for aesthetic reasons, as color isn’t an indication of ripeness or sweetness.

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