what a great partnership!
And no we are not talking about the madcap cartoon characters from days of old but those good old staples of school lunches. However, rhubarb is a much more versatile veg than you think (yes, it is a vegetable!) and, if you step away from the traditional puddings it also makes a wonderful addition to savoury dishes.
This unsung hero of spring was first introduced to Britain in the 17th century when its roots were used for medicinal purposes but it wasn’t until the 18th century that it started to appear in recipe books.
We have taken this humble veg and roasted it slowly (with a very light dusting of icing sugar) to add to our starter salad, pairing it with roast fennel and zingy grapefruit for a refreshing taste. If you wanted to make this at home, it would make the perfect partner to sardines grilled on the barbeque.
If you do have a sweet tooth then we also love poaching it gently (we find a ratio of 100g sugar to 600g of trimmed rhubarb stalks works well to give it a sweetness without losing the zing) and serving it with yoghurt for a light breakfast.