BBC on MSN26d
'Our Yorkshire rhubarb is eaten in Paris and Miami'"We send half a tonne a week to New York and Paris. Chef Tommy Banks uses it. A lot go to bakeries and we send to a jam ...
Preheat the oven to 100C/80C Fan/Gas ¼. For the dried rhubarb crisp, using a sharp vegetable peeler, carefully shave the rhubarb lengthways until you have at least 6 pieces, then put these in a ...
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