A simple, simple early summer (looks out at rain soaked garden wondering if I’ve been transported back to November overnight !) pud to cleanse the palate at the end of any supper.
I simmered some home grown rhubarb with a little caster sugar until just cooked….I let it cool…then added a glug of Wild Strawberry liqueur (from The Wiltshire Liqueur Company – see link at the side bar) – covered the dish with cling film and popped it in the fridge for about a couple of hours to let the rhubarb soak up the spirit. I crumbled a ginger biscuit into each pot (I actually bashed it in a plastic bag with a rolling pin-very therapeutic actually!) added a beautiful blob of creme fraiche then topped with a spoonful of the rhubarb benevolence!
The trinity of flavours was satisfying and sumptuous and light.