When it’s rhubarb season I can’t resist buying a bunch of rhubarb every time I see it. So I have a lot of rhubarb in my fridge for a couple of weeks. Which means I need to make a lot of rhubarb dishes.
I’d already made my favorite rhubarb lemon bundt cake. And my favorite rhubarb ginger coffee cake. So it was time to try a new recipe.
And then the stars aligned. I found dried hibiscus flowers at an exotic stall at the local market. And I happened to have fine corn flour in the fridge and corn meal in the pantry. And I had a party coming up. The perfect combination for corn-rhubarb tartlets.