Rhubarb and potatoes.
Both commonly grown in Irish gardens but it would, to say the least of it, be a rare occurrence to find them cosying up together on an Irish dinner plate. Even though rhubarb is, technically, a vegetable, we’re far more likely to consign it to dessert, where copious amounts of sugar soften its natural sharpness.
But y’know what? If spuds can be used in desserts, then why not rhubarb for dinner? Certainly, if you read Mary Prior’s delightful book, Rhubarbaria, you won’t be left short of ideas for unusual rhubarb dishes, both savoury and sweet.