Rhubarb Recipes and the eternal madness of capitalism

Cabbage seems to be going out of season. Certainly other veg – exotic things like courgettes and aubergines are here and cheap. So the cabbage curry recipes might have to wait for a bit.

But Rhubarb is here aplenty – there are at least five stands of rhubarb I have access to, Much of it is exhausted - thin stalks which are quite tough – but still there’s plenty of good eating.

Anyway – Thursday should have been shopping day – but the furniture arriving screwed up the timetable for that, so there was a degree of scraping around to find food for our evening meal. In the freezer were some lamb chops bought last week in Lidl – £2:79 for 10 chops. Living here we are surrounded by sheep – and tasty looking lambs. But if you fancy a bit of local lamb it’ll cost you at least 4 times that. The lamb I had in the freezer had gambolled all the way from New Zealand.

I roasted the chops int’oven and then added some bits of veg – carrots, a tomato, red pepper, broad beans, onions and garlic, garlic, garlic, a slosh of red wine and a good dollop of left over stewed rhubarb. All topped with spuds and bunged back into the oven for half an hour.

Now some of you will know I’m not mister modest when it comes to appraising my own cookery – but Aam a tellin’ ya – it was plate lickin’ good!

So can anyone else recommend savoury rhubarb recipes? A quick surf on the web reveals a few – but they tend to use the rhubarb for a jus. Apparently rhubarb was originally imported into the UK from China. How do the Chinese use it?

14.1C looking a bitty bit sad.