Okay, so today I had a case of the “grrrrrrr”s.
This morning I was supposed to be doing some writing but B1 decided it was the absolutely perfect time for tantrums. Serious tantrums. That’s okay, I can write when she goes down for a nap. Right? Nope. No nap today, Mama. It was as if B1 and B2 were tag-teaming. Conspiring to keep me from my work and the slice of time I look forward to like a kid and Christmas. Not to say I don’t adore my babe-ettes, but some days….well, you know what I mean. As much as I would love to write every single day it just doesn’t always work that way and with kids, as you know, some days just turn to custard. [Hmmm, custard now that would go well with this dish…]
So. I needed a remedy to pick up my attitude which was seriously flaggin’ and saggin’. There was rhubarb in the fridge that needed eating up, as well as some strawbs and a roasting cookbook that Matt had picked up at the library. A roasted rhubarb remedy, that’ll do.
400 grams of rhubarb and strawberries (choose the ratio that floats your boat)
1/2 cup sugar
1/4 cup of Grand Marnier / Orange liqueur / Orange juice (I used orange juice because it’s what we had but Grand Marnier would have smashed it out of the park)
What to do:
Preheat oven to 230 degrees centigrade or 450 fahrenheit.
Rhubarb cut into 1/2 inch slices, strawberries topped and halved.
Chuck the whole lot into a shallow baking dish just large enough to hold the slices in a single or double layer. Combine so the fruit is coated in the liquid and then pop in the oven for 25 -30 minutes (or until soft but still retaining some shape)
Serve your rhubarb remedy with ice-cream or cream or whatever you fancy. As you can see we ate ours with ice-cream but it would make a rockin’ crumble. I’m looking forward to eating it tomorrow for breakfast. Not adverse to dessert for breakfast, me. Surely that will be a better start to my day…
Hugs, Hannah x