450 g (16 oz) rhubarb cut into 1 inch pieces
150 ml (1/4 pint) melted butter
1/2 tsp grated ginger,
1/2 tsp grated lemon rind,
a pinch of grated nutmeg
2 tblsp caster sugar.
2 handfuls of chopped sorrel
150 ml (1/4 pint) melted butter
1/2 tsp grated ginger,
1/2 tsp grated lemon rind,
a pinch of grated nutmeg
2 tblsp caster sugar.
2 handfuls of chopped sorrel
method
1. Boil the rhubarb with a splash of water until tender, then pass through a sieve.
2. Fold in the clarified butter and leave to simmer over a low heat, adding the ginger, grated lemon rind, a pinch of grated nutmeg and caster sugar.
3. Simmer for 15 minutes, then fold in the sorrel.
4. Once the sorrel has broken down, serve with mackerel or other such oily fish.
2. Fold in the clarified butter and leave to simmer over a low heat, adding the ginger, grated lemon rind, a pinch of grated nutmeg and caster sugar.
3. Simmer for 15 minutes, then fold in the sorrel.
4. Once the sorrel has broken down, serve with mackerel or other such oily fish.
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