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This recipe comes from Anne Lise Kvan, of Paris’ Holy Belly Café. She rightly calls it a labor of love since it requires patience and a little elbow grease—it’s important to keep stirring to make sure that the rhubarb and onions are caramelizing but not sticking to the bottom of the pan. The final result is worth the effort. Make a big batch, so you can keep it in the fridge for up to two weeks. She suggests pairing this with roasted pork cutlets or tenderloin, or spreading it on turkey…

Rhubarb Red Onion Chutney

This recipe comes from Anne Lise Kvan, of Paris’ Holy Belly Café. She rightly calls it a labor of love since it requires patience and a little elbow grease—it’s important to keep stirring to make sure that the rhubarb and onions are caramelizing but not sticking to the bottom of the pan. The final result is worth the effort. Make a big batch, so you can keep it in the fridge for up to two weeks. She suggests pairing this with roasted pork cutlets or tenderloin, or spreading it on turkey…

This recipe comes from Anne Lise Kvan, of Paris’ Holy Belly Café. She rightly calls it a labor of love since it requires patience and a little elbow grease—it’s important to keep stirring to make sure that the rhubarb and onions are caramelizing but not sticking to the bottom of the pan. The final result is worth the effort. Make a big batch, so you can keep it in the fridge for up to two weeks. She suggests pairing this with roasted pork cutlets or tenderloin, or spreading it on turkey…

Rhubarb Red Onion Chutney

This recipe comes from Anne Lise Kvan, of Paris’ Holy Belly Café. She rightly calls it a labor of love since it requires patience and a little elbow grease—it’s important to keep stirring to make sure that the rhubarb and onions are caramelizing but not sticking to the bottom of the pan. The final result is worth the effort. Make a big batch, so you can keep it in the fridge for up to two weeks. She suggests pairing this with roasted pork cutlets or tenderloin, or spreading it on turkey…

This Parisian cafe bucks the usual trend of the area and sticks almost exclusively to an ethos of reuse

This Parisian cafe bucks the usual trend of the area and sticks almost exclusively to an ethos of reuse

(Replace the cancer-stick with something less disgusting and I'm sold) LOVE

(Replace the cancer-stick with something less disgusting and I'm sold) LOVE

Lol! Whenever girls are squealing about those One Direction guys, I'm all "Well, I really think Enjoras, Coufeyrac, Joly, Combeferre and Marius are SOOOOOO cool"

Lol! Whenever girls are squealing about those One Direction guys, I'm all "Well, I really think Enjoras, Coufeyrac, Joly, Combeferre and Marius are SOOOOOO cool"

This Parisian cafe bucks the usual trend of the area and sticks almost exclusively to an ethos of reuse

This Parisian cafe bucks the usual trend of the area and sticks almost exclusively to an ethos of reuse

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