Sunday, 11 April 2010


Fresh young rhubarb picked, washed and investigated by the cats who had the sense not to try eating the leaves.  Gently cook the chopped stems, together with some finely chopped fresh ginger, in sugar and water.  When the rhubarb is softened, strain through a sieve and return the liquid to the pan. Continue to cook the liquid until it is reduced to a pale pink syrup.  Use the fruit and syrup mixture as a topping on a plain vanilla sponge cake.  Top with fresh whipped cream and enjoy:)