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Overview
Mary Prior has compiled an anthology of recipes ancient and modern that highlight rhubarb, which first came to us as a medicine but which has successfully naturalized as an especial British favourite. Drawing on the cuisines of England, Scotland, the Highlands and Islands, Scandinavia and other parts of northern Europe, she provides a rhubarbic dish for every occasion. From its home in the northern climes of Asia - Mongolia, Siberia and the foothills of the Himalayas - rhubarb came first to Europe in classical times as a dried root with medicinal qualities. Thus was it was initially proposed to a British public. 'It purifieth the bloud and makes yong wenches look faire and cherry-like,' ...