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Indonesian
You can also prune the stem
such as in stir-fries or quick sautés
so the leaves stay quite tough
Rhubarb Chinese & Thai & Asian IndonesianRhubarb stems are an English classic with its beautiful rosy colour and crisp texture. Steam lightly, bake, stew or poach in sugar syrup. It is perfect in trifle, cake or cooked with peas. Pairs best with strawberries or oranges. Unique tart flavour. Or simply puree for a tart savoury sauce. Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
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