We spent yesterday at the Wakefield Food, Drink and Rhubarb Festival, seeking out some of the finest produce the region has to offer. We didn't find much of it but what we did find was top draw. This included rhubarb from E Oldroyd & Sons. I love rhubarb but always have it as a dessert, which is why it hasn't featured too often on Tonight's Menu.
I had noticed the combination of fish and rhubarb on Food and Biscuits' review of Create, a restaurant with a concience in Leeds. I loved the sound of the sour, sharp fruit cutting through the oily salty fish. I didn't have to think twice about what we were going to cook.
Simply fried mackerel served with roasted rhubarb, boiled potatoes and mixed stir-fried greens made a great Sunday lunch for the three of us. I don't know why I've not used rhubarb with savoury food before. It would go equally well with pork as fish and I'll be trying it out a lot more.