As it is rhubarb season, I need to think of some more ways to keep up with my bountiful rhubarb plant. Sadly, we don't yet have long, barmy evenings in which to drink rhubarb cordial. If I make a rhubarb cake, I will eat it ALL and this is not a good idea, as the recipe I have says its makes 18 portions ....
My flavour of the moment is preserved ginger and what goes better with rhubarb?!
10 oz chopped rhubarb
2 oz sugar
splash orange juice
2 pieces of preserved ginger (blitzed)
Stew until the rhubarb is pulpy and cooked through.
When cool, serve with homemade natural yoghurt.
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