Ingredients

• 60g/2¼oz butter
• 4 tsp sugar
• 100g/3½oz rhubarb
• cut into batons
• 4 tsp port
• 1 tbsp extra virgin olive oil
• 1 tsp lemon juice
• 1 tsp mustard
• sea salt and freshly ground black pepper
• baby salad leaves
• 50g/1¾oz hard goats’ cheese
• crumbled

Directions

• Melt the butter in a frying pan then add the sugar. Place the rhubarb in the pan and cook quickly until just tender. Remove the rhubarb from the pan and set aside to cool.
• Deglaze the frying pan with the port and set aside.
• Mix together the oil
• lemon juice and mustard and season with sea salt and freshly ground black pepper. Make a loose ball of the salad leaves in the palm of your hand
• place in the centre of each plate and dress with the olive oil mixture.
• Make criss-cross patterns around the leaves with the rhubarb batons
• sprinkle the goats’ cheese over and around the rhubarb and finish with a drizzle of the port glaze.