Friday, 10 April 2009
I was recently given a large bunch of beautiful rhubarb. I think rhubarb is the marmite of the fruit world (perhaps in competition with gooseberries) - you either love it or you hate it. The large shiny green leaves and the beautiful, bright pink stems are wonderful to look at and I really enjoy the sharp flavour. The leaves make really good compost too. I'm one of those who loves it and I'd been waiting for an opportunity to use the rhubarb when Sarah rang to invite us to lunch. With everything else going on this week it had to be another quick pudding. And so I made rhubarb fool the cheat's way (see recipe below).
When we arrived chez Hardaker the smell of slow roast lamb pervaded the house this was served up with roast potatoes, miniature carrots, french beans with toasted almonds, and a delicious Spring salad. The sun was shining (though the wind was cold) and the children enjoyed an egg hunt in the garden. A perfect Spring lunch and a great way to start the holidays
I must mention the Sticky Toffee Pudding cake that Sarah produced - to die for. I hope she will share the recipe with us all some time! It deserves a post of it's own.
Cheat's rhubarb fool:
In a saucepan with a lid stew approx 200g of rhubarb with 50g caster sugar and a teaspoon of ground ginger. Then leave to cool
Drain off any excess juices then mix with a tub of shop bought custard and chill in the fridge
Serve with shortbread, a ginger snap or langue de chat and if you want to add some colour drizzle some of the leftover juice over it.