|Divided but together, staring into the middle distance|
|You see, if that was a quilt you'd think it was a bit garish|
|Partner in shades and not properly attired. God knows what the neighbours think. They probably think, there goes the neighbourhood|
Mum and dad came to visit this weekend and brought me some rhubarb. We have been having lots of rhubarb since it came into season and I was happy to have it again as I am enjoying it this year. Mum said she was about to take a knife to her rhubarb patch when she was apprehended by Beryl, who is my mother’s next door neighbour, peering at her over the hedge. ‘Put that knife down!’ Beryl said. ‘I will give you some of my own rhubarb to take to Susie. Because my rhubarb is bigger’. So my mother feels her own rhubarb has been unforgiveably dissed, but we all enjoyed Beryl’s rhubarb and I have sent her some marmalade to say thank you. I feel I have essentially moved to a barter economy and perhaps I may end up like the man who started off with a paperclip and ended up owning something like prime real estate in Manhattan (or perhaps it was a slightly larger paperclip). Anyway, I shall share with you my rhubarb-using-up recipe. Because, it uses lots of rhubarb (and I am suspecting rhubarb oversupply might have become a bit critical in Chesterfield if people are fighting over who is giving theirs away) and is so easy you can cook it when your brain has gone awol, which mine has this week. I always think that would be a fine recipe book: Recipes You Can Cook Even When You Have PMT or Have Started on the Gin. I cooked it with a migraine! - For those of you who get them you will know the flashing lights do not help with difficult culinary manoeuvres.
Rhubarb Fool – serves 4 people (or thereabouts).
250ml double cream
Chop up the rhubarb into smallish pieces. Put it in an ovenproof dish with the sugar, give it a good stir round. Again, you can use any sugar you have got, I always go digging at the back of the cupboard where I seem to have an endless supply of muscovado sugar which I have not consciously bought for years, it is a mystery where it comes from. Cover the dish in foil and cook at about 190-200 degrees C for about 40 minutes, then take it out, poke it with a fork, and if it is soft then good, it is done, if not, leave for about another 15-20 mins. When it is done, sieve the juice into a separate jug and save it, then leave the rhubarb to cool. Then whip all the cream into soft peaks, squash up the rhubarb and fold it through, and fold through a splash of the juice. Then you can add the rest of the juice to taste when you have served up the fool.
Delicious. If I had had energy and no migraine I would have made some biscuits to go with it, shortbread would have gone really well. I have no photos sadly because we ate it really quickly, so, you might want to take the lack of photo as, counterintuitively, a really good sign. Happy rhubarbing.