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Rhubarb is one of those mystery foods which is really a vegetable, but mostly treated like a fruit. One fact remains though, regardless of taste &ndas...
Rhubarb is one of those mystery foods which is really a vegetable, but mostly treated like a fruit. One fact remains though, regardless of taste – stripping it of the skin, chopping and stewing it can be a little too much effort if you have a hundred other things to do at once…especially if that exotic main course is proving trickier than you imagined. Fear not, help is at hand; this super puree has no additives or thickeners, and spooning it into a crumble dish is a matter of seconds…
Experiment with this one – the tartness is an excellent basis for chutneys and savoury jellies, and you’d be surprised how many types of fish and meat it gets on with. And if that’s not your cuppa, everybody loves a rhubarb pudding – try rhubarb and blood orange jelly with cardamom spiced cream if you fancy a change from sponge and pastry-based puds.
Ingredients: 100% Rhubarb
Origin: France
Storage conditions: Freezer -18 degrees
Defrosting mode and storage after opening: In order to maintain all the sensory qualities of our product, Les vergers Boiron recommend to defrost the product in its original closed packaging, at 35/+39°F. To unmold or cut your frozen purée easily, we recommend one of the following methods: remove the lid, do not remove the protective seal and leave the tray at room temperature for 5 minutes; or leave the lid and protective seal on, run the tray under lukewarm water for 30 seconds at least before removing the lid and protective seal. Defrosting and storage after defrosting are the user’s responsibility and must be done in accordance with good hygiene and HACCP practices.
https://www.finefoodspecialist.co.uk/rhubarb-puree-frozen-boiron-1kg?___store=default1981Rhubarb Puree, Boiron, Frozen, 1kghttps://www.finefoodspecialist.co.uk/media/catalog/product/r/h/rhubarb_1.jpg17.9517.95GBPInStock/Frozen Fruit Puree/Frozen Fruit Puree/Boiron Fruit Puree137478<p><span style="font-size: medium; font-family: tahoma, arial, helvetica, sans-serif;">Rhubarb is one of those mystery foods which is really a vegetable, but mostly treated like a fruit. One fact remains though, regardless of taste – stripping it of the skin, chopping and stewing it can be a little too much effort if you have a hundred other things to do at once…especially if that exotic main course is proving trickier than you imagined. Fear not, help is at hand; this super puree has no additives or thickeners, and spooning it into a crumble dish is a matter of seconds…</span></p> <p><span style="font-size: medium; font-family: tahoma, arial, helvetica, sans-serif;">Experiment with this one – the tartness is an excellent basis for chutneys and savoury jellies, and you’d be surprised how many types of fish and meat it gets on with. And if that’s not your cuppa, everybody loves a rhubarb pudding – try rhubarb and blood orange jelly with cardamom spiced cream if you fancy a change from sponge and pastry-based puds.</span></p>
<p><strong><span style="font-size: 10.5pt;">Ingredients: </span></strong><span style="font-size: 10.5pt;">100% Rhubarb</span></p>
<p><strong><span style="font-size: 10.5pt;">Origin:</span></strong><span style="font-size: 10.5pt;"> France</span></p>
<p><strong><span style="font-size: 10.5pt;">Storage conditions:</span></strong><span style="font-size: 10.5pt;"> Freezer -18 degrees </span></p>
<p><strong><span style="font-size: 10.5pt;">Defrosting mode and storage after opening: </span></strong><span style="font-size: 10.5pt;">In order to maintain all the sensory qualities of our product, Les vergers Boiron recommend to defrost the product in its original closed packaging, at 35/+39°F. To unmold or cut your frozen purée easily, we recommend one of the following methods: remove the lid, do not remove the protective seal and leave the tray at room temperature for 5 minutes; or leave the lid and protective seal on, run the tray under lukewarm water for 30 seconds at least before removing the lid and protective seal. Defrosting and storage after defrosting are the user’s responsibility and must be done in accordance with good hygiene and HACCP practices.</span></p>00add-to-cart
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