Stewed rhubarb and red plums (which I would have called satsuma in Adelaide but the tree was in my garden when I arrived here so I am not sure). Anyway, magnificently red and dense flesh, as are the rhubarb stems. This variety of rhubarb holds its deep red colour perfectly when cooked.
I added several strips of lemon peel and a squeeze of juice, some cardamon and a tablespoon of rapadura sugar before cooking. Next it will be a crumble..... and yes, I gave in and bought another tub of Golden North honey icecream 😁
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