« lavender-scented roast lamb | Main | the dove inn, dargate »

keep it pink

i picked up a great tip last week - if your end-of-season rhubarb is a bit green, add a handful of berries when you stew or roast it and you end up with a dish that is still a beautiful shade of pink. be careful not to add too many berries or you'll overwhelm the rhubarb flavour.

i roasted my rhubarb and berries with a splash or orange juice, grated ginger and a handful of demerara sugar.

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
All HTML will be escaped. Hyperlinks will be created for URLs automatically.