Comments on: rhubarb shortcakes with lemon ricotta cream

By: rainyd01

rainyd01 — Sun, 18 Jul 2010 13:44:14 +0000

Hmmm….Rhubarb is naturally stringy (like celery) but maybe the stalks used were exceptionally stringy? As long as they’re cut in big enough chunks it shouldn’t be too much of a problem. Glad you like it! Sorry about the stringiness

By: Jen

Jen — Fri, 16 Jul 2010 17:40:45 +0000

Delicious! I made this yesterday. So good! One question… my rhubarb compote came out very stringy. Is that normal? It still tastes great, but it is all stringy. What did I do wrong?

By: Shortcake Remix « Katie at the Kitchen Door

Shortcake Remix « Katie at the Kitchen Door — Fri, 18 Jun 2010 22:37:17 +0000

[...] my absolute favorite blogs to read, for hosting this month’s challenge, and thanks as well to Rainy Day Gal for the inspiration for this [...]

By: polwig

polwig — Thu, 27 May 2010 02:37:01 +0000

I love rhubarb and this recipe is so light and amazing.

By: rainyd01

rainyd01 — Tue, 25 May 2010 14:04:03 +0000

Thanks so much! Yours is super cute too—love the little veggie graphics