A ROSY GLOW
EMMA GALLOWAY’S RHUBARB RECIPES OFFER A WELCOME SIGNPOST TO SPRING.
Emma Galloway presents dishes that celebrate the vibrancy of rhubarb
NOTHING SIGNALS SPRING more than the bright pink stalks of rhubarb. For me it wasn’t love at first sight, though; as a kid I didn’t like the boiledto-death way my mum prepared those stalks from the garden that were more green than pink. It wasn’t until much later in life that I came to love rhubarb. Sometimes I just accept its stringy nature, for instance in compotes; at other times I prepare it in such a way so as to avoid the stringiness altogether, such as roasting or finely dicing for a raw salsa. While the leaves are poisonous and not to be eaten, the pink stalks can be eaten cooked and also raw, when they add a beautiful crunchy texture and acidic bite.
RHUBARB & GINGER SHRUB recipe page 84
PICKLED RHUBARB, FENNEL & FETA SALAD recipe page 88