Book a Table

March: Rhubarb Springs

Forced rhubarb with its bright pink stalks and sweet subtle flavour is best eaten in late winter & early spring. Although typically eaten in sweet dishes like a crumble or a pie, it is actually a vegetable and as a result, lends itself really well to savoury dishes. Try some simply roasted rhubarb alongside a piece of grilled mackerel or another oily fish. The bittersweet taste of the rhubarb really cuts through the oiliness of the fish.

Posted 22nd March 2018 by

Keep in touch

Personal Details: