Subj : Re: Ruby Tandoh's Rhubarb
To : Ben Collver
From : Dave Drum
Date : Sat May 25 2024 06:03:00
-=> Ben Collver wrote to Dave Drum <=-
BC> Title: Ruby Tandoh's Rhubarb Clafoutis
DD> Dat looks good. You can also put some of this over reqular panquakes
DD> for a similar taste ... but not texture.
BC> Nice! I thought you might like that recipe. Rhubarb is tart, right?
BC> How do you like quince preserves?
I cannot recall ever having quince - in any form. Never been offered
and I've never sought it out. Now I'm going to have to correct that
lack. I do not like things that are "tooth achingly sweet". Which is
why I like rhubarb and wild (not domestic) gooseberries.
1 pt Gooseberries; stemmed
Sugar
2 tb (to 3 tb) water
1 c Heavy cream; whipped
Put the gooseberries in a nonreactive saucepan with
1/4 cup of sugar and the water. Cook very gently until
the gooseberries are thoroughly done and soft enough to
mash. Put them through a sieve or food mill and add
sugar to taste. Fold the gooseberry puree through the
whipped cream. Chill for several hours.
Source: Unofficial Narnia Cookbook
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