A favourite side dish which I found in ” From the Oven to the Table” by Diana Henry. It goes well with roast lamb, chicken or fish. It can also be served as a main with burrata, extra virgin olive oil and warm focaccia.
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.
