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Thursday
Aug262010

keep it pink

i picked up a great tip last week - if your end-of-season rhubarb is a bit green, add a handful of berries when you stew or roast it and you end up with a dish that is still a beautiful shade of pink. be careful not to add too many berries or you'll overwhelm the rhubarb flavour.

i roasted my rhubarb and berries with a splash or orange juice, grated ginger and a handful of demerara sugar.

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