Boil the rhubarb with a splash of water until tender, then pass through a sieve.
Fold in the clarified butter and leave to simmer over a low heat, adding the ginger, grated lemon rind, a pinch of grated nutmeg and caster sugar.
Simmer for 15 minutes, then fold in the sorrel.
Once the sorrel has broken down, serve with mackerel or other such oily fish.
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