Ingredients
- You will need to pickle the rhubarb first and leave it for a few hours.
- FOR THE RHUBARB:
- 100g caster sugar
- 100ml rice wine vinegar
- 100ml water
- A small piece of ginger, halved
- 1tsp mustard seeds , toasted for two minutes in a dry pan
- 300g rhubarb, cut into 1 cm pieces
- FOR THE BACON:
- 1 piece of bacon loin (800g)
- 250ml cider
- 2 bay leaves
- 1 stick of cinnamon
- 250g cavolo nero or other kale, trimmed and washed
- A knob of butter
- A drizzle of sesame oil
- Some black pepper
- 2tbs Highbank Orchard syrup (maple syrup if unavailable)
1 For the rhubarb, put everything except the rhubarb into a pan and bring to the boil.
2 Add the rhubarb and cook for one minute, then remove from the heat and transfer to a bowl, making sure the rhubarb is submerged in the liquid. Let this settle for a few hours.
3 For the bacon, preheat the oven to 170 degrees.
4 Put the bacon into a roasting tray, then pour over the cider. Add the bay leaves and cinnamon, then bake uncovered for 80 minutes, basting once or twice during cooking.
5 When the bacon is cooked, leave it rest under foil for a few minutes.
6 Meanwhile, blanch the cavolo nero for one minute (regular kale will need a little longer). Drain it well and add it to the bacon tray along with the butter, sesame oil and black pepper.
7 Turn the cavolo nero or kale in the tray juices, slice the bacon, then serve on warm plates with the rhubarb, a generous drizzle of Highbank Orchard syrup and some new potatoes.
