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FREEZING RHUBARB 6-21-03




Source of Recipe


Open Line June 2003


List of Ingredients




-Choose firm, tender, well colored-stalks, good flavor and few fibers.
-Wash, trim and cut into lengths package.
-Heating rhubarb in boiling water for 1 minute and cooling promptly in cool water helps retain flavor and color.
-Dry pack either raw or preheated rhubarb tightly into containers without sugar.
-Seal and freeze.



Recipe