Tart rhubarb shortcakes in New York, April, 2016. When it’s roasted until soft and piled onto shortcakes, rhubarb is just as appealing as its more iconic strawberry counterpart, albeit in a very different way.
Tart rhubarb shortcakes in New York, April, 2016. When it’s roasted until soft and piled onto shortcakes, rhubarb is just as appealing as its more iconic strawberry counterpart, albeit in a very different way. Andrew Scrivani The New York Times
Tart rhubarb shortcakes in New York, April, 2016. When it’s roasted until soft and piled onto shortcakes, rhubarb is just as appealing as its more iconic strawberry counterpart, albeit in a very different way. Andrew Scrivani The New York Times

Tart rhubarb shines on shortcakes

June 09, 2016 07:29 PM

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