Field rhubarb adds a taste of spring to a cured fish salad, a rhubarb crumble with Middle Eastern spicing and a must-have boozy trifle
Rhubarb always makes me feel rather cheery. Not just the forced rhubarb that celebrates the start of the year – impossibly pink, when all else is grey – but also the field rhubarb that has just come into season. It may be more muted in colour than its hot pink cousin, but still, it’s a real marker of the move from winter into spring. Today’s recipes reflect that celebration, complete with the obligatory booze-filled trifle in tow.
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