A seasonal Middle Eastern recipe which I found in Delicious magazine. The lamb, onions and herbs can be cooked in advance and frozen, but its best to cook and add the rhubarb when you are ready to serve.
Here is a great recipe I came across for blackberries. I have already picked 3 lbs from the wild patch on our allotment and there’s plenty more to come. Serve this warm with clotted cream, creme fraiche or yoghurt.