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Easy
Published 2016
This is a delicious, traditional accompaniment to grilled mackerel or herring fillets. Alternatively, coat the fresh fish fillets in medium oatmeal and fry in butter for a few minutes on each side.
Place the chopped rhubarb into a small saucepan that has a close-fitting lid. Add the marmalade, finely grated root ginger and orange juice to the pan. Mix well and place on a very low heat, cover with the lid. Allow to cook gently for around 10 minutes, until the rhubarb has broken up and become pulpy. Remove from the heat and beat the cooked rhubarb with a wooden spoon for a minute until it b
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