A Hamburger Today

Come on in 'The Kitchn'

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This week, The Kitchn shows you how to make use of spring rhubarb with an easy recipe for rhubarb and lavender crumble that doesn't require any stewing or pre-cooking.

Also on The Kitchn, recipe for an easy spring greens salad, making salad dressings in jam jars, what to do with raw cow's colostrum, and why carrots turn green in carrot cake.

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