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Look for rhubarb stalks that are crisp and brightly colored. Tightly wrap in a plastic bag and store in the refrigerator for up to 3 days. Wash the stalks and remove the poisonous leaves before using. One pound of rhubarb yields about 3 cups chopped.
“If I cut up a cantaloupe or watermelon and it’s not as sweet as I’d like, I sprinkle a little…
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When rhubarb is out of season, substitute an equal amount of tart apples. —Patricia…
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