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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.
Firm-fleshed apples are best for baking whole. Varieties include Empire, Fuji, Golden Delicious,…
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Place fresh berries on a cookie sheet and put them in the freezer until frozen (about an hour…
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