A simple idea to use some old rhubarb: make a batch of the vanilla pudding recipe from Bittman and serve it topped with rhubarb stewed with a b it of sugar and lemon juice. Mmmmmmmmm
The remarkable combination dreamed up by my Aunt is: stewed rhubarb with a bit of sugar on top of a bit of good, whole fat yogurt, on top of a bit of good, no-nonsense ice cream.We should be getting our second crop of rhubarb from the garden this weekend. We are probably also making a new batch of yogurt.I do not commit to impulse buying an ice cream maker in the next 24 hours.
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