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RAW PICKLED RHUBARB WITH GINGER
When the rhubarb plant has spread in the sisters' large flowerbeds, Clara gently picks the beautiful stems. "This time they will be raw pickled so we will have a delicious side dish for the summer salads as well as for breakfast," Clara delightedly explains to her sister as she displays her basket full of rhubarb in the kitchen. INGREDIENTS • Rhubarb 250 g • Organic ginger 20 g • Vanilla pod 1 pcs. • Water 2 dl • Lemon 1 pcs. • Cane sugar 100 g
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