Rhubarb and Lovage Sauce
Easter is of course traditionally a time for lamb on Sunday, but often it seems a bit greasy. So to provide a bit of acidity the newly sprouting rhubarb in the garden seemed a logical extension, especially combining it with lovage which is grown in a pot near to the cottage (along with various other herbs).
Take an onion, peel, chop and lightly saute in olive oil. Take 300 g of rhubarb and chop into 3-4cm slices. Sweat with the onion and add any of the stem of the lovage if you want a slightly more enhanced taste.
Add 4 tbsp wine vinegar, 2tbsp of sugar (Or I used some old maple syrup), plus a sprinkle of 5 spice. Cook until it becomes soft, then add the chopped leaves from about half a dozen stems of lovage. Cook slightly and then serve. Can be an additional veg or as a sauce