Here is an unusual recipe from Skye McAlpine but dont be put off. Its from her new book ” A Table Full of Love”. It works best with the long, thin and very pink stems that you get early in the season. And as far as i know there is no shortage of rhubarb in the UK right now.
I still have a larder and fridge well overstocked with festive food offerings due to unavoidable but last minute plan changes in the numbers catered for at several points. So I have been searching around looking for new ways to use this up. Here’s a dessert offering from Matt Tebbutt .
This salad showcases Beetroot and can be varied through the season by using different types of beetroot and leaves. It’s from ” Butter” by James Martin.
A delicious dessert from Rachel Roddy’s ” Two Kitchens”. It can be served warm, at room temperature or cool. It is best when made a day or two ahead before baking.
