Strawberry Rhubarb Shortcake

From The New Chesapeake Kitchen

Cookbook

Author(s): John Shields, David W. Harp

Page 225

Cuisine: North American

Course: Cakes

Reviews

1 reviews, average rating 4.0 / 5

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hipcook

6 years ago

★ ★ ★ ★ ★ 4/5

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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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