Okay I admit it, I have a bit of an obsession with Rhubarb. It is one of my favourite fruits and because it’s in season at the moment it’s very easy, and cheap to get a hold of. I will do some chutneys towards the end of the season but at the moment it’s so tender there is very little cooking to do with it. The only ingredient in this recipe that isn’t Irish is the fruit sugar that I used to poach the rhubarb, however if you can get your hands on a decent Irish apple juice then that would be perfect instead of sugar.
Since January close friends and family of mine have been on a health kick. Not in a New Year resolution sort of way, more in a life-changing way. Himself has lost nearly 2.5stone at this stage and his pals and my two gorgeous friends, A & S, aren’t too far behind. Their diet can be restrictive when it comes to sweet treats. Since they started this journey towards a healthier self when I cook or bake something particularly bold I get admonished, just a little bit, but all the same it’s very unfair of me to taunt them when they are doing so well.