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John's Page

23rd May 2017

Personal thoughts from the Festival Director - not necessarily endorsed by the Festival Organisers.

Notes for the Month - May, 2017

I have an early cropping rhubarb in the garden and love the stuff but am always keen to find new ways of using it. Don't forget to add a little lemon or orange juice as well as the (not too much) sugar when you are stewing it. Naturally you will have tried it as a vegetable too. However what about pickled rhubarb? Here is a recipe inspired by Rick Stein.
Put 500 ml cider vinegar, 300g sugar, a pinch of salt, a spoon of mustard seeds and a few black peppercorns in a saucepan and heat until the sugar dissolves. Take off the heat and add some thinly sliced ginger and the zest of an orange. Allow to cool and pour over the diced rhubarb placed in jars. This needs to stay in the fridge for a couple of days and is excellent with things like smoked mackerel or any oily fish.