ITALY | Thursday, 5 Mar 2015 | Photo Gallery | Scholarship Entry
Ingredients For the rhubarb puree: 250g forced rhubarb cut into 2.5cm / 1" long lengths 25g caster sugar 1/2 vanilla pod, seeds scraped into the sugar 50ml white wine For each cocktail: 2 tbsp puree (made from mixture above) Sparkling wine or Prosecco ...
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Tags: 2015 Passport & Plate: SRI LANKA
