1 shallot or small oniona little oil
4 stems rhubarb – chopped
chopped fresh rosemary
This is perfect served with grilled oily fish like sardines, pork or chicken. Take a look at www.fishonline.org to check what fish you should and shouldn’t be eating.
Sauté the onion & rhubarb in a little oil until they begin to soften. Add a few tablespoons of water, salt & chopped rosemary and continue to simmer for 2 – 3 minutes. Serve warm, or will keep well in a sealed container in the fridge.