EMMA GALLOWAY’S RHUBARB RECIPES OFFER A WELCOME SIGNPOST TO SPRING.
Nothing Signal 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 boiled- to-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.
