I’ve been away for a few weeks now, tending our new vegetable plot and herb garden. The weather has been so miserable the last few days that I can no longer continue using the garden as an excuse for not blogging.
So what have mrB and I been cooking recently? A lot of rhubarb. One of my regular stalls at Bury St Edmunds market had a big display with lovely pink stems. I couldn’t resist and even got sucked into their special offer.
I made up a big batch of rhubarb and ginger and it’s been waiting in the wings for some action on our counter tops. Some of it featured in a crumble, only this time I swapped half the flour for some rolled oats to make a topping with more bite. Some of it appeared in a sauce for a pork belly and noodle dish, from Jamie at Home. And the last of it was blitzed into this delicious rhubarb fool.
100g rhubarb plus 2 tbsp of the sugary juices
(see my rhubarb crumble recipe for details about preparing the rhubarb)
150g Greek yoghurt
1 tbsp honey
Place all the ingredients in a food processor and process for about a minute. Spoon the mixture out into some cups or glasses.