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Continued: Recipes from Beth Dooley's "Minnesota's Bounty”

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  • Last update: May 15, 2013 - 12:37 PM

... AND ABOUT RHUBARB

Two quick rhubarb ideas, from “Minnesota’s Bounty” author Beth Dooley:

Orange-Ginger Rhubarb Sauce: Put 1 cup of chopped rhubarb, the juice of 1 orange and 1/4 cup of chopped crystallized ginger in a saucepan, bring to a simmer and cook until rhubarb is soft. Sweeten to taste with a little honey, and season with salt and pepper. Use as a cheese plate condiment or spooned over grilled or roasted chicken.

Rhubarb Lemonade: Put about 3 cups chopped rhubarb into a large glass bowl and cover it with water. Let the rhubarb sit overnight. Strain off the “lemonade” and sweeten it to taste with sugar or honey. Serve over ice.

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