I came back hope with a bunch of tulips, Rhubarb flowers and forget me nots to put inside in a vase.
I picked some spinach for the spinach and ginger soup and rhubarb for a cordial and crumble. I used the left over strained rhubarb as the base of the crumble. The topping is one with ginger, almonds, sugar and flour.
We even managed a glass in the sunshine, whilst the crumble was in the oven.
As a desert we have a rhubarb crumble I used the strained rhubarb that was left after making the crumble. The topping with the almonds was divine.
|Dezyre making the crumble topping|
For starters we made a spinach soup.
June and Asako cut the spinach and wilted it in some salted water,
They then added a chopped onion, ginger and a minced garlic clove.
Covered it with a vegetable stock to cover the greens and let it simmer until cooked.
At this point we added some cornflour to thicken the soup a little. Then added some milk to bulk it out.
- Rhubarb, almond and ginger crumble from Delia online
|Rhubarb crumble ingredients|
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