<http://schema.org/recipeInstructions>
" Place rhubarb in a large heatproof jar; set aside. Boil vinegar, 1 tablespoon each salt and pepper, and next 5 ingredients; pour over rhubarb and let cool. Refrigerate overnight. Drain rhubarb, reserving 1/2 cup brine. Toss rhubarb with cabbage, carrot, brine, olive oil, and salt and pepper to taste. Refrigerate for at least 2 hours, until cabbage softens.Nutritional information is based on a 1-cup serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a3385/rhubarb-slaw-recipe-clv0510/>