Rhubarb, rhubarb, rhubarb!

The weather has just been great, we actually got the garden furniture out of the garage, I do not think it saw the light of day last year & I know it didn't the year before it still looks brand new after 4 year!
My sister-in-law went to Spain for Easter & the weather has been dreadful rained most days but fortunately Sunday was fine. As this is always the main topic of conversation"Whats the weather like" she was cheesed off last Tuesday when everyone who text told her how brilliant it was in Ireland.
Jenny & Darren have taken Lottie to Inistioge, she loves swimming and this part of the River Nore is safe. I think she looks like an otter in the water. She has figured out all about the current and how to swim out to retrieve the stick by making an allowance for how far it will travel before she can get to it. Such a smart dog - the girls think Phil & I spoil her which we do Can you have sibling rivalry between your daughters & the dog. We always refer to Jenny & Val as Lottie's sisters really to wined them up and it works every time.
Irish rhubarb is in all the green grocers and cooked properly is delicious. If you decide too grow yourself you cannot use the stalks the first year, so it is the second season before it is edible.
My father always like a little piece of fresh ginger added when poaching, a very "old fashioned" taste but lovely with whipped cream. I always add a teaspoon of rosewater to the syrup. This can be bought in any store that sells Eastern produce, we are so lucky with Shortis Wong in the city.
The basic syrup is
1 cup caster sugar,
2 cups water
1tsp rose water.
Dissolve the sugar in the water by gently heating them bring to a simmer add rose water a cook for a few minutes. Add your rhubarb about 1 kilo that has been washed and cut into bite size pieces. The cooking time depends on the thickness of the stalk and always remember to under cook as the fruit will cook on in the syrup as it cools. Try this with vanilla Ice Cream or English custard.
You can also use the drained rhubarb to make Eton Mess instead of using strawberries. So good it is dangerous.
The syrup can be thickened with 2 tsp of corn flour (cornstarch) dissolved in a little cold water. Add this to the hot fruit in the saucepan and stir until it thickens the juice then cook for a minute or two. This will be suitable as a pie filling or topped with crumble (crisp)
Rhubarb & Strawberry pie is mind blowing, and if you are rushed for time you can always use store bought pastry. If you do paint the top of the pie crust with milk and sprinkle with caster sugar it gives it the real home made look.
The filling is easy, enough for a 9" double crust.
2 cups rhubarb washed & diced
2 cups strawberries quartered
1/4 cup plain flour (all purpose)
1 -2 cups sugar (this depends on how sweet your tooth is)
1 tbs melted butter
1 tsp grated orange rind
Mix this all together and you have the filling.
A double crusted pie should take 10 mins at 450F (230C/Mark 8)
Then 30 - 40 minutes 350F (180C/Mark4)
We brought out commercial gas stove with us from the States, the Bowery in New York City is the place to go it's just one long row of shops with all the equipment you would ever need. I still work in fahrenheit and of course cups! I also have a pound & ounces scale and have just purchased a metric electric scale. My recipe collection is so diverse & old I need all three.
Rymthm & Roots Music Festival next weekend, lets hope the weather holds as long as it does not pour rain & folks can enjoy the city.
My good friend Edward Hayden has his book launch on The Springhill on Friday. This is his second book "Food to Love" if it is as good as the first it will be one of the must have cookery books for your collection. Edward took over my position on the board of Savour Kilkenny as the secretary, a bit of a sly move on my part, he also teaches, gives demonstrations as well as TV appearances, oh to be young & have all that energy. To add to his repotoire he has promised to sing on Friday night at the launch - that should be interesting!
Well, thats another week done & dusted.