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Added April 24, 2002 | Recipe #26281
Showing 1-2 of 2
on January 02, 2006
I was in need of a worsteshire sauce replacement and used this recipe. I only changed one ingrdient the rhubarb, as I didn't have any. I did though have some fresh cranberries on hand and used a couple of handfulls of those since they to are tart and make a nice red color. Worked out great! Thanks so much! Oh, and I pureed it first and then cooked.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 27, 2005
Oh! I forgot...I put a little red food coloring in to give it a more rhubarby color...my rhubarb is the mostly green variety. franciepeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (80 g)
Servings Per Recipe: 20