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Post by Deleted on Sept 3, 2006 6:30:34 GMT
An old standard I would expect, but I made some yesterday and it was just bl**dy lovely.
Some rhubarb
Some caster sugar
Some double cream
Some water
Cook rhubarb in water with sugar. Leave to cool.
Wizz in liquidiser until smooth.
Whip double cream until thick.
Fold in rhubarb mixture and chill.
I never knew cooking could be so easy.
Wish i'd have found this out at the beginning of the rhubarb season lol.
;D
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Post by veggardener on Sept 3, 2006 8:10:59 GMT
Hi mrskp
Thank you - that sounds absolutely wonderful.
I'll probably try it!
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Post by Deleted on Sept 3, 2006 8:14:02 GMT
if you like cream with a tang then you'll love this.
sorry i can't be more precise with the measurements, but the rhubarb cut in chunks just about covered the bottom of a medium size saucepan, good healthy covering of caster and just enough water to cook.
large size pot of double cream.
that made three servings, two of which came to me.
;D
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