Lacto-fermented rhubarb with cardamom and ginger — Tracebridge Sourdough
www.tracebridgesourdough.co.uk
Not everyone is a fan of rhubarb; a rhubarb crumble is nice, maybe a rhubarb tart. Cooking rhubarb, even gently, often leaves it mushy and that can be off-putting.
Ingredients
- 1lb rhubarb stalks, sliced
- 1 teaspoon pink Himalayan Salt (has a higher mineral content and is sweeter)
- 1 tablespoon grated fresh ginger
- 1/4 – 1/2 teaspoon ground cardamom
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