Why secret? Because Wilma Wilbury is of the view that blackcurrants are more trouble than they are worth, being the very devil to harvest. She has a point and when I used to share a plot we did have a surfeit. But I fancied some and bought a clandestine bush.
Leeks and rhubarb are still doing well, altho the leeks are getting down to their last knockings now.
3 comments:
She wouldn't like my fruit cage then - it's got 6 blackcurrent bushes, 2 redcurrant bushes and 3 gooseberry!
Summer pudding is where it's at!
Do try Sarah Raven's Rhubarb syllabub - I made it on Sat. Delicious
For 6-8:
Juice and grated zest of 1 orange
100g (3½oz) caster sugar
6 stems of young pink rhubarb (about 500g (1lb)
8 cardamom pods, seeds removed,
pods discarded
4 star anise
For the syllabub:
284ml (½ pint) double cream
Grated zest and juice of 1 large lemon
3-4 tbsp Grand Marnier, dry sherry or white wine (I used Sauternes)
100g (3½oz) caster sugar
Warm the orange juice in a pan and dissolve the sugar in it.
Cut the rhubarb into sections the length of your thumb and cook in the orange juice with the zest, cardamom and star anise for 8-10 minutes. Then cool the fruit.
To make a syrupy juice, lift out the rhubarb pieces and boil up the juice until it thickens.
To make the syllabub, put the cream, lemon zest and juice, alcohol and sugar into a bowl and beat for several minutes, until the mixture becomes thick and light.
Remove the cardamom pods and star anise from the rhubarb. Put the rhubarb into individual glasses, spoon the syllabub mixture over the top and chill for a couple of hours.
I'm a bloke! Do we do syllabub?
But thanks for the recipe. Mrs Syllabub will be tempted.
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