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.