Rhubarb is a unique flavor that you can use for sweet, yet tart dessert!
Is it a fruit? Is it a vegetable?
Turns out, it’s a little of both. And right now is the perfect time to enjoy rhubarb, a vibrant and tangy ingredient that shines in desserts.
Rhubarb comes into season in spring and is fresh in markets for just a short time each year. Fresh rhubarb is in season and perfect for desserts from April through June. Technically, it’s a vegetable, but it often plays the role of fruit – one that needs a little help to tame its tartness. That’s where sugar and Maola 2% Reduced Fat Milk come in. Their sweetness and creaminess balance the sharpness of rhubarb for a perfectly rounded dessert.
Don’t miss out on this seasonal ingredient before it leaves fresh markets (though you can still find it frozen year-round). Try this recipe today while it’s fresh!
