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4
Easy
By Mark Hix
Published 2008
This is based on the classic tarte fine aux pommes — the rhubarb works just as well as apples. It has proved to be a popular dessert, even when I’ve served it to friends who haven’t been rhubarb lovers. Try to select stems that are bright red and of an even thickness, as the end result will look good.
Cut the rhubarb into 11 cm lengths, reserving the trimmings for the syrup. Lay the rhubarb, side by si
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