Rhubarb and herb sugar from North: The New Nordic Cuisine of Iceland by Gunnar Karl Gislason and Jody Eddy

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Notes about this recipe

  • mjes on May 21, 2018

    Eating rhubarb raw? I'd never done that. A use for the lemon balm that is overrunning my other herbs? I need that. So I had to try this recipe. Grinding the herbs into the sugar rather than infusing the sugar obviously limits the time the sugar is useable so I made only half a recipe. The results were interesting and I'd have fun introducing others to raw rhubarb but I'm not sure I'm a convert. Stew my rhubarb please.

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