A ROSY GLOW

EMMA GAL­LOWAY’S RHUBARB RECIPES OF­FER A WEL­COME SIGNPOST TO SPRING.

Cuisine - - CONTENTS -

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

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