breakfast, Brunch, Cakes and Desserts, fruit, Recipes

Stewed Rhubarb Two Ways

Rhubarb season is at its peak, and, as I’m very fond of its unique texture and tangy flavor, I ended up buying quite a few stems lately. After making my favorite upside-down cake with it (click HERE for recipe), I opted for lighter ways of preparing the stems. Continue reading “Stewed Rhubarb Two Ways”