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60g/2¼oz butter
4 tsp sugar
100g/3½oz rhubarb, cut into batons
4 tsp port
1 tbsp extra virgin olive oil
1 tsp lemon juice
1 tsp mustard
sea salt and freshly ground black pepper
baby salad leaves
50g/1¾oz hard goats’ cheese, crumbled
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1st Keep
 NicolaCouch
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