Topping Clafouti Batter with Macerated Rhubarb and Reduced Rhubarb Syrup

Topping Clafouti Batter with Macerated Rhubarb and Reduced Rhubarb Syrup

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About Susan S. Bradley

Intrepid cook, food writer, culinary instructor, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and founder of the Northwest Culinary Academy.

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