As I suspected I was spoilt for Mother’s Day. Saturday night they made me a wonderful meal of tapas from around the world. My husband was thinking light and Spanish but the kids had other ideas! My husband made a potato and swiss chard souffle and it was accompanied by mushrooms cooked in butter, chicken satay, and spring rolls. Delicious all of it! To finish off the meal they made me a pavlova which was decorated by mangoes spelling out MUM. That was my daughter’s idea. 🙂
For the gift I was presented with the largest gift bag. So either it was going to be a large gift or a small gift with lots of packaging. After removing about a year’s supply of tissue paper I found a new tripod. A much more sturdy tripod. The other one, while a major help, would wobble and it made us nervous my good camera would tip over. The lovely weekend was finished off by playing games with the kids. My favourite way to hang out with them. 🙂
I did manage to fit in some baking. Our rhubarb isn’t quite ready but the co-op had some so I thought I’d do a treat for our kids. My son really loves rhubarb so I couldn’t resist. For the pastry I used the same recipe as my apple pie. Only make one batch as you would for a pie without a cover.
I love fresh ginger in jams and I thought it would be great with the rhubarb. I had three stalks of rhubarb for this recipe. Slice the rhubarb in small slices so it cooks down faster.
Add a tablespoon or so of fresh lemon juice and begin to simmer. If the rhubarb is on the dry side just add a bit of water while it simmers. Grate a piece of ginger about an inch/2.5cm square. This needs to be finely grated so it incorporates fully.
As the fruit softens and becomes jam like add 1/4 cup of maple syrup. The real kind. Do you know there was a poll done and a large percent prefers the fake stuff? Shows how sad the state of our food has become. Allow it to cook some more and add more maple syrup if needed. While this is cooking preheat the oven to 350F/175C. Spoon the mixture into the pastry.