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Rhubarb Tango

Posted By Helen Jackson On January 25, 2010 @ 11:51 pm In Brunch Recipes,Fruit Recipes,Recipes,Stew Recipes | No Comments

Lynley Ruck

Ingredients

  • 600 g rhubarb
  • 1/2 cup sugar
  • juice and finely grated rind of 2 tangelos

Method

Cut rhubarb into chunks, place in a saucepan with sugar, juice and rind.
Cook for about 15 minutes until soft and thickened slightly.

Serve cooled on cereal for breakfast, with cream, cr

Method


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