Ingredient of the Month: Rhubarb!

Rhubarb is a species of plant, not a fruit, but is usually used in the kitchen as if it were. It has also long been used by the Chinese for medicinal purposes. The stalks are usually cooked with sugar & used in pies, crumbles & other desserts, however we have been getting experimental with the rhubarb this week!

As well as making a rhubarb syrup for a summer wedding’s cocktail menu, we’ve been roasting & pairing with smoked mackerel. An addition to our set menus of ‘Pickled rhubarb salad with rocket, quinoa & marinated red onions, mange-tout peas & buckwheat granola’ has been going down a storm.

Did you know that the leaves attached to the rhubarb are poisonous? Be sure to remove these before getting creative!
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