Ingredients

1 tsp grated fresh ginger
¼ cup red wine vinegar
2 Tbsp honey
½ rib fresh rhubarb
12–18 oysters
lemons for garnish

Method

In a small mixing bowl, whisk ginger, vinegar and honey until the honey is fully incorporated and dissolved. Mince rhubarb finely and add to the mixing bowl.

Cover a serving platter with crushed ice. Shuck the oysters and place on the half shell on the platter. Top half the oysters with ½ tsp of the mignonette, and serve the remaining in a small serving dish on the platter. Garnish with lemon wedges and serve immediately.