ニューヨーク・タイムズのインスタグラム(nytimes) - 6月3日 01時47分

Strawberries may be the default shortcake topping, but they're not the only way to enjoy the combination of buttery biscuits, plump fruit and luscious whipped cream. Consider, for example, rhubarb. When roasted until soft and piled onto tender, biscuitlike shortcakes, #rhubarb is just as appealing as its more iconic counterpart, but in a very different way. Where strawberries are raw and juicy, rhubarb is cooked and saucy. @andrewscrivani photographed this reinvention of a classic strawberry shortcake while on assignment for @nytfood. Visit the link in our profile to get the recipe. #?

[BIHAKUEN]UVシールド(UVShield)

>> 飲む日焼け止め！「UVシールド」を購入する