I love everything and anything rhubarb- from a rhubarb and custard sweet, to rhubarb chutney, crumbles, compotes and of course gin!
Having always grown up with a wealth of rhubarb straight from the garden I have tried everything from crumbles, fools, cobblers, cheesecakes, jams, chutney, cakes you name it!
But one of the simplest recipes which I love is pickled rhubarb. So easy, and it lasts in the fridge for months. It’s delicious on a cheese board, antipasti, but my favourite is with mackerel pate; a weird combination you may be thinking, but; don’t knock it until you’ve tried it.