The weather gets better every day. The rhubarb is huge so we grabbed some stalks for desert.
The first harvest for this season. Calls for a toast. Rhubarb champagne. We got the idea from Jamie Oliver's At Home. It's definitely a good one if you want something sugary and cool on a warm day. For a bit of extra flavor we added some strawberries and mandarin orange slices to the mix.
Cook the rhubarb (we have about 6 large stalks, but its also for the pie), strawberries and orange slices until it's a thick mixture. Add sugar to preferred sweetness. Take about 500 ml and blend it to a smooth liquid. Let it cool for 20 minutes. Fill a serving glass (we only have wine glasses) about one third with the rhubarb liquid and the rest with chilled prosecco or champagne. Cheers.
And of course rhubarb calls for rhubarb pie. So good. We use pastry from a package (its easier). There's a layer of mascarpone on the bottom and the cooked rhubarb/strawberry mixture goes on top. In the oven for about 50 minutes at 180C.
The first harvest for this season. Calls for a toast. Rhubarb champagne. We got the idea from Jamie Oliver's At Home. It's definitely a good one if you want something sugary and cool on a warm day. For a bit of extra flavor we added some strawberries and mandarin orange slices to the mix.
Cook the rhubarb (we have about 6 large stalks, but its also for the pie), strawberries and orange slices until it's a thick mixture. Add sugar to preferred sweetness. Take about 500 ml and blend it to a smooth liquid. Let it cool for 20 minutes. Fill a serving glass (we only have wine glasses) about one third with the rhubarb liquid and the rest with chilled prosecco or champagne. Cheers.
And of course rhubarb calls for rhubarb pie. So good. We use pastry from a package (its easier). There's a layer of mascarpone on the bottom and the cooked rhubarb/strawberry mixture goes on top. In the oven for about 50 minutes at 180C.
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