There is something special about sharing baked goods with family, friends and colleagues. But I’ll never forget the disappointment of serving my colleagues rhubarb muffins that had failed to rise. They were dense, rubbery and an embarrassment to the reputation of chemists as good cooks (#ChemistsWhoCook feeds on social media are full of delicious food).
The cause of my failure was an imbalance between the acidity of rhubarb and the chemical raising agents I used in baking.
