Recipe by Hugh Fearnley-Whittingstall writing in The Guardian.
Tart, juice-soaked, lightly peppery rhubarb is a very pleasing foil to the rich, savoury denseness of black pudding. This is also the way to prepare rhubarb to serve alongside the aforementioned oily fi sh, and it works well, instead of apple sauce, on the side with roast pork or duck. Serves four as a starter.
- 300g rhubarb
- 25g golden caster or granulated sugar
- Freshly ground black pepper
- 250g black pudding, cut into thick chunky slices
Preheat the oven to 200C/gas mark 6. Trim the rhubarb and cut into 5cm lengths. Put in an oven dish, scatter over the sugar and a generous grinding of black pepper and toss lightly together. Cover the dish with foil. Bake for 20 minutes. Remove from the oven, stir the rhubarb lightly in its juices, without squashing it too much, and leave to cool. When you’re ready to serve, heat some olive oil in a frying pan over a medium heat and fry the black pudding for about five minutes, until it starts to get nice and crisp on the outside. At the same time, in a small separate pan, warm through the rhubarb. Serve the chunks of hot black pudding with a spoonful of the juicy rhubarb and some bread for wiping the plates.
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