Delicious. One word to sum up this delightful summer dessert from Melissa Clark, food columnist for the New York Times. Fresh rhubarb is ready to harvest in late spring (my husband picked some beautiful rhubarb from our garden, featured below) and you’ll find it at produce markets throughout most of the summer. The colors in rhubarb are lovely shades of lime greens and vibrant reds. Rhubarb is delicious baked into muffins, pies, and cobblers or cooked into a sweet and sour sauce spooned over vanilla ice cream. For this recipe, it’s a substitute for strawberries served over shortcake.
Nutrition Note: Rhubarb is very tart so you will have to balance the tartness with sugar. Rhubarb is high in vitamin C and fiber. The fiber in this dessert gets an additional boost from the oatmeal and whole wheat pastry flour. Butter is a must to get a crisp and flaky shortcake.