The spring bulbs from our past plantings seem to have done particularly well this year – as you can see from Ashley’s lovely photo here.
Those of you going for a walk on the Chevin may have also noticed our most recent planting from last autumn – the daffodils on the verges either side of the entrance of Wood Lane off Sunny Hill.
We have plenty of plans for this year also. We are going to extend our wildflower plantings both at the south end and middle of Hopping Mill Meadow and also install a couple of benches down there.
As ever, we will be selling plants for our funds at the May Fair, outside the school at 3.00pm on Saturday 6th May.
Finally, don’t forget the rhubarb on The Triangle, there’s plenty of it already, and you’re welcome to pick it for yourselves.
Also on The Triangle there’s masses of rhubarb – it’d be a shame for it to go to waste (see photo below.)
In case you’re at a loss what to do with it, here are some recipes:
For 1 – multiply up for however many more people you want to serve.
- 5oz/150g Rhubarb (about 4 sticks), washed and cut into 1”/2cm lengths
- 1 dessert spoon soft brown sugar
- A pinch of ground ginger (don’t overdo this – you need just enough to bring out the flavour of the rhubarb.)
Put the rhubarb into a saucepan and sprinkle the filling sugar and ginger on top. Cover with a lid then heat on the stove at a medium heat for 10 mins then give it a quick stir with a wooden spoon. Replace the lid and heat for another 10 mins under cover until the rhubarb is soft but not too mushy. Once done, drain off about ½ the juice and then serve with custard or cream.
Rhubarb Crumble (enough for 6.)
For the filling:-
- 2lb/900g Rhubarb sticks, washed and cut into 1”/2cm lengths
- 3oz/75g Soft brown sugar
- ½ Level teaspoon of ground ginger (don’t overdo this – you need just enough to bring out the flavour of the rhubarb.)
For the crumble topping
- 8oz/225g Plain flour
- 3oz/75g Butter, cut into 1cm cubes
- 3oz/75g Soft brown sugar
Pre-heat the oven to 180ºC.
Put the rhubarb into a saucepan and sprinkle the filling sugar and ginger on top. Cover with a lid then heat on the stove at a medium heat for 10 mins then give it a quick stir with a wooden spoon. Replace the lid and heat for another 10 mins under cover until the rhubarb is soft but not too mushy. Once done, drain off about ½ the juice and place the remaining rhubarb and juice into a Pyrex or similar heat-proof dish, approx. 3pints/1.75litre capacity and level out with the wooden spoon.
Meanwhile, while the rhubarb is cooking, you can do the crumble topping. Take the flour and butter in a bowl big enough to get your hands in and rub the butter and flour together with your finger tips until there are no visible lumps of butter, then add the sugar and thoroughly mix with your fingers. Put the resulting crumble mix on the top of the rhubarb and level gently with a fork.
Place in the oven for 30 minutes without the lid on the dish to cook and brown the crumble surface.
This is posh person’s rhubarb and custard, but it’s worth making the real custard rather than using packet/bought, it’s really good.
For 6. First stew 2lbs rhubarb, 3oz/75g Soft brown sugar and ½ level teaspoon of ground ginger in exactly the way described in the crumble recipe above, then pour off half the juice. Place this into a large trifle dish and smooth with a wooden spoon.
For the custard
- 1 pint (20 Floz, 568ml) double cream
- 6 large egg yolks
- 2 level tablespoons of caster sugar
- 2 level teaspoons of cornflour
- 12 drops of vanilla extract
First place the ingredients apart from the cream into a 2 pint (1200ml) bowl. Beat together with a whisk. Meanwhile heat the cream in a 2 pint pan to almost boiling. Pour the hot cream into the bowl and mix quickly and thoroughly with the whisk. Transfer the mixture back into the pan and heat on a medium heat, stirring continuously with a wooden spoon, until the mixture starts to thicken. This could take 15 mins – don’t be tempted to speed things along by heating at high temperature – the custard may irreversibly curdle and separate. As soon as the mixture begins to thicken continue stirring until the mixture thickens no more or begins to go lumpy. If the latter occurs don’t worry, the custard should smooth out once it cools. The custard can be used immediately, stored in the fridge for 3-4 days or deep frozen for 3 months. If the latter 2 options are used the custard will look like scrambled eggs when first warmed to room temperature, but stirring will make the mixture smooth.
Add the custard to the rhubarb in the trifle dish. Can be served hot or cold.