Okay, so!
It has come to my attention that when cooking rhubarb, one needs to remove the skin. Now, last time I cooked it I didn't remove it and I was not happy with the result. It was all stodgy and stiff and I grumped. This time I removed the skin and it was mushy and sour and yum.
I did a cheats apple and rhubarb pie. I cheated as I used tinned apple which I normally wouldn't. I've decided I love combining these two flavours. The sour of the rhubarb and the bland sweetness of the apple make quite a tantalising team.
No pictures today :( Sorry. I didn't have my camera with me and by the time it was delivered it was too late for picture taking.
I also learned yesterday not to serve the food. Why?
- By the time you eat it will be cold
- Everyone else will have cleaned up the seconds before you get through your first serve
- If you are lucky enough to have someone dish up for you, they'll miss something, or give you something you don't want
And also, cooking all day will not excuse you from doing dishes well into the night.
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