Emily Rollings

In Season: Rhubarb

FoodEmily Rollings

As you know, I love to eat seasonally and locally, so I was pretty chuffed when some lovely friends, who have a bountiful allotment, stopped by on Sunday, bearing gifts of herbs and rhubarb! I must admit rhubarb is definitely one of those fruits (or is it a vegetable?) that I don't eat very often and certainly don't have a set of staple recipes for. Whenever I think of rhubarb the two things that spring to mind are crumble and custard (or both) and as much as I love a classic, I wanted to broaden my culinary horizons, so I turned to the internet for some inspiration: + Rhubarb and custard crumble tart from Delicious Magazine

+ Strawberry rhubarb ginger cheesecake from Gluten Free Vegan Pantry

+ Rhubarb sorbet from Simply Recipes

+ Rhubarb honey and almond tart from Bojon Gourmet (gluten free aswell)

+ I think I'll be turning our rhubarb into this Rhubarb lilac spritzer from Erin at Reading my Tea Leaves

As you can see, all of the above are of the sweet variety (not that I'm complaining) but I'd love to hear if you know of any savoury recipes that include rhubarb.

P.S. We have succeeded in clearing our garden of many years of overgrowth, and are now building it back up again. Dan has dug a veg patch and begun planting, so here's hoping for some totally home growth seasonal eats soon!