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As early as March, we can buy the tender, pink stalks of forced rhubarb, which have a delicate, youthful flavour. Then, in May, we begin to see that the rhubarb is a deeper, rosier red. Later on, in June and July, it will be dark crimson, more acid and less sweet, so a little more sugar is needed at this time. Use it in crumble, in pies, or in Old-fashioned Rhubarb Trifle.
Sweet recipes:
Savoury recipes:
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