Little Lemon Rhubarb and Rose cakes for Mother's Day

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I've been obsessed with rhubarb since I was a little kid, when I would make pots of rhubarb compote, rhubarb crumbles and rhubarb tarts with my mum who is also obsessed with this tart, pink vegetable - so much so that once she ate too much and gave herself a mild form of rhubarb poisoning! 

It seemed the perfect ingredient to use in our Mother's Day offering this year which was paired with zesty lemon and the wonderful floral flavour of rose in the form of rosewater cream cheese icing, Turkish delight and dried rose petals.

They were a huge hit, and sold twice as many as last year's Champagne and Strawberry ones!

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