I always just make rhubarb into rhubarb sauce and have begun snooping around recipes for cakes and pastries, thinking of trying something new. Would welcome hearing of any favorites. Will start off with this---my New England SIL served angelfood cake with vanilla ice cream and WARM rhubarb sauce and the contrasts were wonderful---cold ice cream vs warm rhubarb, sweet cake vs tart rhubarb. Don't know whether perhaps that may be a New England thing?
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