Edited version of a story first published Tuesday, April 29, 2003: Rhubarb so often ends up in a pie with strawberries that many people think of the die-hard perennial as "pieplant." Some chefs think ...
A bright-pink batch of roasted rhubarb adds an acidic twang to four recipes: moreish teatime muffins, a succulent joint of pork, a silky parfait and a deconstructed open sandwich Reading about rhubarb ...
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