Life in Wassenaar
One Family's view of the World
By: Muna Mahdzar Fadaaq

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Thursday, 8-Jan-2009 12:27 Email | Share | Bookmark
James Martin's Rhubarb Crumble

 
 
 
 


Rhubarb ~ a vegetable with an identity crisis
Botanically speaking, rhubarb is considered a vegetable, but it’s most often treated as a fruit. Just like fresh cranberries, rhubarb is almost unbearably tart on its own and needs the sweetness of sugar, honey, or fruit juice added to it to balance out the acidity.

Quote:
The Rhubarb Tart Song

I want another slice of rhubarb tart.
I want another lovely slice.
I'm not disparaging the blueberry pie
But rhubarb tart is oh so very nice.
A rhubarb what? A rhubarb tart!
A whatbarb tart? A rhubarb tart!
I want another slice of rhubarb tart!

The principles of modern philosophy
Were postulated by Descartes.
Discarding everything he wasn't certain of
He said 'I think therefore I am a rhubarb tart.'
A rhubarb what? A rhubarb tart!
A Rene who? Rene Descartes!
Poor nut he thought he was a rhubarb tart!

Read all the existentialist philosophers,
Like Schopenhauer and Jean-Paul Sartre.
Even Martin Heidegger agrees on one thing:
Eternal happiness is rhubarb tart.
A rhubarb what? A rhubarb tart!
A Jean-Paul who? A Jean-Paul Sartre!
Eternal happiness is rhubarb tart.

A rhubarb tart has fascinated all the poets.
Especially the immortal bard.
He caused Richard the Third to call on Bosworth Field:
'My kingdom for a slice of rhubarb tart!'
A rhubarb what? A rhubarb bard!
Immortal what? Immortal tart!
As rhymes go that is really pretty bard!

-- John Cleese






James Martin's Rhubarb Crumble

10 sticks of rhubarb
4 tbsp water
8 tbsp caster sugar
1 tsp powdered ginger
4oz butter, softened
4oz demerara sugar
6-7oz flour



Preheat the oven to 180C.
Cut the rhubarb into 3 inch long sticks and place on an oven tray, sprinkle with the water and caster sugar and roast in the oven for 10 minutes.
Once cooked, remove from the oven, sprinkle over the ginger and mix well.
Fill an ovenproof dish about 1½ inch deep with the rhubarb.
Rub the butter into the flour and sugar to make the crumble topping. Sprinkle over the rhubarb and bake in the oven.
Remove and allow to cool slightly before serving with ice cream or double cream.

I had mine with custard!!


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