Rhubarb is one of those mystery foods which is really a vegetable, but mostly treated like a fruit. One fact remains though, regardless of taste &ndas...
Rhubarb is one of those mystery foods which is really a vegetable, but mostly treated like a fruit. One fact remains though, regardless of taste – stripping it of the skin, chopping and stewing it can be a little too much effort if you have a hundred other things to do at once…especially if that exotic main course is proving trickier than you imagined. Fear not, help is at hand; this super puree has no additives or thickeners, and spooning it into a crumble dish is a matter of seconds…
Experiment with this one – the tartness is an excellent basis for chutneys and savoury jellies, and you’d be surprised how many types of fish and meat it gets on with. And if that’s not your cuppa, everybody loves a rhubarb pudding – try rhubarb and blood orange jelly with cardamom spiced cream if you fancy a change from sponge and pastry-based puds.
https://www.finefoodspecialist.co.uk/rhubarb-puree-frozen-boiron-1kg?___store=default1981Rhubarb Puree, Frozen, Boiron, 1kghttps://www.finefoodspecialist.co.uk/media/catalog/product/r/h/rhubarb_1.jpg14.9514.95GBPInStock/Frozen Fruit Puree/Frozen Fruit Puree/Boiron Fruit Puree137478<p><span style="font-size: medium; font-family: tahoma, arial, helvetica, sans-serif;">Rhubarb is one of those mystery foods which is really a vegetable, but mostly treated like a fruit. One fact remains though, regardless of taste – stripping it of the skin, chopping and stewing it can be a little too much effort if you have a hundred other things to do at once…especially if that exotic main course is proving trickier than you imagined. Fear not, help is at hand; this super puree has no additives or thickeners, and spooning it into a crumble dish is a matter of seconds…</span></p> <p><span style="font-size: medium; font-family: tahoma, arial, helvetica, sans-serif;">Experiment with this one – the tartness is an excellent basis for chutneys and savoury jellies, and you’d be surprised how many types of fish and meat it gets on with. And if that’s not your cuppa, everybody loves a rhubarb pudding – try rhubarb and blood orange jelly with cardamom spiced cream if you fancy a change from sponge and pastry-based puds.</span></p>
<p><span style="font-size: medium; font-family: tahoma, arial, helvetica, sans-serif;"><strong>Please note:</strong> contains added sugar. </span></p>00add-to-cart
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