Rhubarb Chard

It was the last day of the symposium today and I cooked both lunch and dinner  for the group. Lunch was a good thick winter vegetable soup. Dinner was beef stew and rice and for the vegetable I picked a big bunch of Rhubarb chard. I really love the colour of it as a whole and the stem is great to eat, I lightly boiled it, perfect. These vegetables should get through a mild winter for us.

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