Strawberry Rhubarb Shortcake

Page 225

Cuisine: North American | Course Type: Cakes

(1 review)

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Recipe Review

Frankly, I still don't love rhubarb. But I do like the fact that the rhubarb puree mixes with the uncooked strawberries in a way that preserves the fresh taste and texture of both, and doesn't go gloppy or overly sweet. The shortcakes are definitely a hit.

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