Late May signals the end of the wild garlic season and the beginning of summer rhubarb. Use the verdant, pungent leaves of this wild growing herb as much as you can now as they don’t preserve well. In the past I’ve tried freezing and dehydrating it but it loses its vibrancy.
Full ArticlePaula McIntyre’s the stalk of the town: delicious rhubarb panna cotta
Belfast Telegraph
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