Comments for The Rhubarb Fool

Comment on A zingy fruit salad for the New Year by mullenskitchen

mullenskitchen — Tue, 03 Jan 2012 14:19:51 +0000

looks,great,delicious,and fresh

Comment on Christobel Heginbotham’s ultimate parkin and other Bonfire Night treats by Carol Fieldhouse

Carol Fieldhouse — Wed, 02 Nov 2011 08:54:10 +0000

I’ve just started looking into perfect parkin and this one looks very similar to one I’ve just tried from – of all things – the Supercook magazine, collected by my mother and I during the early 70s….when it was a bit of a revelation! Another great source for traditional recipes is the Farmhose cookbook, by Norwak and Honey, also from that time, which gave me the basis of my Christmas pudding and also has lots of parkin recipes – some of which call for 1lb of treacle…..maybe not! Your recipe looks delicious Jennifer, will try it very soon as current parkin is about to run out!

Comment on Christobel Heginbotham’s ultimate parkin and other Bonfire Night treats by Gwyneth Brock

Gwyneth Brock — Mon, 31 Oct 2011 13:38:18 +0000

Yum thanks Jennifer, I have a trusty parkin recipe but the beef stew sounds delish.

Comment on Final paean to Greek food: moussaka and kourabiedes by Nicola Cousins

Nicola Cousins — Fri, 21 Oct 2011 11:29:13 +0000

Just off to go and buy the ingredients for moussaka. Interesting write up about the dish…I’ll let you know how it goes. Nicola

Comment on Breakfast from Benin by Lorilee

Lorilee — Tue, 27 Sep 2011 19:59:25 +0000

Wow, talk about tenacious… One thing to soak them (I’m up for that) but another to do the rubbing off! Looks like at least you had fair weather outside when you did this? Is there an adaptation using cooked beans, or would it result in a mess, I wonder? Also, how did your hands fare after the experience? Looks amazing, and so beautifully described, I could almost smell, and taste, the results! Well done!

Comment on Meringues like Katy Perry’s nipple tassels: lunch at Northcote by Tea & Sympathy

Tea & Sympathy — Tue, 30 Aug 2011 16:51:32 +0000

Delish! Over here in NYC, we spent Hurricane Irene holed up making piccallili! http://wp.me/p1FPR6-62

Comment on Blackberrying by Aunty Madge

Aunty Madge — Mon, 15 Aug 2011 16:07:43 +0000

Here I am, torn to pieces by brambles,stung by nettles and fingers stained purple,all because I was fired by your article to go blackberrying. I came home laden with a very satisfying harvest.
The next step is to make a clafoutis and I am very anxious to try out your recipe. After numerous attempts I have never made a clafoutis that didn’t separate into a pasty gunge at the bottom and a light custard at the top.( I can’t remember where the fruit was!) I don’t know where I go wrong. I follow the recipe faithfully (is that the problem?) and have used various dishes all with the same sad result. Maybe the Rhubarb Fool with a little help from Julia, will put me right. Otherwise I will never ever try making a clafoutis again.

Comment on Blackberrying by frugalfeeding

frugalfeeding — Sun, 14 Aug 2011 11:01:24 +0000

Looks really delicious. I love blackberries, I just posted a recipe using my hand picked berries. They grow everywhere near me – so delicious.

Comment on Belarusian breakfast by admin

admin — Thu, 30 Jun 2011 13:02:07 +0000

Belarus is really a anonimous and grim-sounding place..

Comment on Angolan breakfast of champions by Jennifer Raffle

Jennifer Raffle — Sun, 26 Jun 2011 20:43:33 +0000

Thank you! Unusual to have a bread recipe involving separated egg.