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June 6, 2018

A delicious savory topping for meat, like pork or lamb, or for dipping bread. If you don’t want to use your rhubarb right away, chop it up and freeze it flat on a cookie sheet. Once frozen, bag up and use within a year.

https://www.epicurious.com/recipes/food/views/rhub...

July 6, 2017

Rhubarb is always good in a pie or crisp, but here’s a recipe for some cool, refreshing popsicles for hot days like yesterday (and hopefully today!): http://www.saveur.com/article/recipes/strawberry-rhubarb-yogurt-pops

July 6, 2017

I know many people have access to rhubarb already and might be thinking, what am I going to do with all this rhubarb!? A good way to store rhubarb is to freeze it. Chop it into ¼ inch pieces and freeze on a cookie sheet so pieces freeze separately and not into one big...

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