Preset oven to 200oc/180
Wash and trim rhubarb cut into chunks approx 5cm
Place rhubarb in a baking tray and add the water and caster sugar bake for 10-12 mins
Cook the peas and mash until smooth
Mix the rhubarb, peas and ginger in a bowl and taste
Place the butter, demerara sugar, flour and oats in a bowl and rub together to make a crumble mix
Spoon the rhubarb mixture into 4 ramekins so they are 3/4 full.
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Heat a frying pan or wok with the oil, add the onion, garlic and pepper and cook for 3-4 minutes until soft.
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Melt the butter and oil in a large wide pan which has a lid
Fry the leek gently in the butter and oil until it is soft
Add the peas and stir with a wooden spoon so that the rice is covered in buttery vegetable mixture
Our 1 ladleful of stock.
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It aims to increase awareness and understanding of the provenance and heritage of peas, giving British consumers a reason to celebrate the little green nutritional wonders during harvesting time.
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With pop up restaurants having served everything from chocolate eggs and soldiers to simple cereal, this must-visit foodie destination was truly ins-pea-rational.
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