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Rhubarb
Posted by PennyG
Many years ago I posted about my discovery that putting a Makrut (Kaffir Lime) leaf in the jar when bottling pears gave them a rose water flavour. I remember Virgil giving an explanation of it although I can't remember what it was. I have taken to baking rhubarb with a couple of the leaves (and sugar) and love the flavour so thought others might be interested.
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