This is the perfect recipe to celebrate the first site of rhubarb cultivation in the world! Serves 2.

Hot and sour rhubarb with chicken

INGREDIENTS: 

• 2 chicken breasts, cut into chunks 

Marinade:

• 200g/ 7oz rhubarb, chopped up small 
• 150ml/5floz water
• 2 tablespoons runny honey
• 2 tablespoons soy sauce
• 2 garlic cloves, peeled and crushed 
• 1 dried red chili
• 1 teaspoon Chinese five spice powder
• 1 teaspoon dried ginger
• 150g/5oz dried noodles
• fresh coriander
• 1 lime

METHOD:

1. Preheat the oven to 180°C/350˚F.
2. Put the chicken pieces in a casserole dish.
3. Mix all the marinade ingredients (rhubarb through to ginger) in a bowl, then pour over the chicken. Mix together.
4. Place in the oven and bake for around 45 minutes, or until the chicken is cooked through. Check it a couple of times whilst cooking as you may need to give it a stir to stop it sticking.
5. Just before the chicken is cooked, boil some water in a saucepan and cook the noodles.
6. Drain the noodles, serve and ladle the chicken and sauce over. Add a generous amount of fresh coriander to the top and half a lime on the side.