A great dipping sauce or all purpose condiment from ” Season” by Nik Sharma. It will keep for up to a month in an airtight container in the fridge.
A delicious way to serve duck from Diana Henry. I had some rhubarb relish leftover and found that it also went very well with a grilled lamb chop.
A delicious pudding from Thomasina Miers.
A classic spring pudding from ” Sarah Raven’s Garden Cookbook”.
A rhubarb dish for breakfast from Nigel Slater.
A delicious dessert from Nigel SLater.
A recipe from Sybil Kapoor’s ” Modern British Food”.
An easy spring and summer trifle from Angela Hartnett’s ” A Taste of Home”
I have several rhubarb crowns on my allotment which will produce a steady supply of rhubarb from now to midsummer for my neighbours and myself. The first thing I make each year is Rhubarb Gin- this takes a month to mature, so best to get off to an early start and keep making regularly throughout the season! Next on the menu is Rhubarb Fool. This is Nigella Lawson’s recipe from ” Forever Summer” .