Team meeting yesterday, which meant baking Monday night. I was going to make Cloudy Kitchen’s rhubarb shortbread bars, but I realized that I didn’t have tapioca starch. Since it was already 9 PM and I know from bitter experience that I shouldn’t improvise or pivot at that hour, I instead made Lunar rhubarb cake https://www.dinnerwithjulie.com/2017/04/06/elizabeths-lunar-rhubarb-cake/ but with about 3 cups of rhubarb. Doesn’t look pretty, but very good…
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Snagged some red rhubarb at the market last week and just came across a recipe for pickling it in “The Book of Difficult Fruit.”
Might have to try this!
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If you try this, please report. I have long been intrigued by the idea of pickled rhubarb but my one attempt resulted in a soggy mess of pulp. That book title is pretty compelling!
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