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Rhubarb, Rhubarb

StockFood Feature by Schindler, Martina | 19 Images & Text

Rhubarb is in the pink these days. You must have noticed its recent graduation from the nursery. Forget the stewed slime and lumpy custard served up in school dining rooms: make way for the superb flavour and texture of perfectly cooked, perfectly pink fresh rhubarb – so delicious in all kinds of cakes, desserts, yoghurts and jams.

Details on content, rights, pricing

Details on content, rights, pricing


Number of images: 19
Text: Short description available (Recipes available at an additional charge)


Copyright: © StockFood / Schindler, Martina
Feature no.: 11028334


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