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Fold in the chopped rhubarb. Spoon the batter into the prepared baking pan. Break the cold streusel into dime-size pieces and sprinkle evenly over the top of the batter.
You can blend them into celery or green juice, dice and add to chicken or tuna salad or sauté with carrots and onions (aka mirepoix) as a base for soups and stews or a hearty bolognese sauce.
7-Can Soup. Make this easy-as-can-be soup in less than 30 minutes. It's got canned chili, corn, black beans, pinto beans, kidney beans, and diced tomatoes. Oh, and there's some Velveeta for good ...
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Gunnera tinctoria, known as giant rhubarb, [2] Chilean rhubarb, or nalca, is a flowering plant species native to southern Chile and neighboring zones in Argentina. It is unrelated to rhubarb , as the two plants belong to different orders , but looks similar from a distance and has similar culinary uses.
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The stalks of rhubarb that you find at the grocery store are entirely safe to eat—but the leaves are toxic. “The leaves are very high in oxalates, so you should not consume the inedible and ...