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Marinated Rhubarb and Strawberries

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~ raw, vegan, gluten-free, nut-free ~ To get the most out of this recipe, we need to start by selecting and using the best rhubarb and strawberries. With that being said, look for rhubarb with moderately thin, crisp, dark pink to red stalks, which will yield a sweeter and richer taste. Thicker stalks can be stringier, coarser, and sourer. Rhubarb’s thick, celery-like stalks can grow up to two feet long.  They’re the only edible part of the plant—the leaves contain oxalic acid and can be toxic. Smaller strawberries tend to have more flavor than larger ones. Look for brightly colored,…

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