Last Wednesday our little daughter was born via elective C-section. She was 9lb 6oz and is a little star. She is sleeping on my chest as I type. JP, Dave and other close family came to see us in hospital. JP was keen to give his new sister lots of cuddles. He was then very interested in the presents that G had brought him. We finally came home on Saturday. It felt so good to be home, like a breath of fresh air. But it also took me a little while to realise that I was still recovering from major surgery and couldn’t just continue as normal. I needed to give my tummy time to recover and sitting writing this was much easier than trying to get in and out of the shower.
Both sets of grandparents came over on Easter Sunday and they cooked a wonderful big family meal of tender roast lamb with garlic and rosemary. The community midwife also appeared to check on me and G; by chance she was the same midwife who came to see us on our first full day home with JP, and it was lovely to see such a warm, familiar face. Since then we have been slowly adapting to life with two children. It doesn’t feel anything like as all-consuming as it did the first time. Things like changing a nappy or how to bath a little one are straightforward now compared to the first time. This is great, particularly given JP is so lively and energetic and wants as much input from Dad and Mum as ever. He was asking yesterday when G would be able to come and sleep in his room. I’m looking forward to seeing them both grow up together.
In light of everything else that is going on, this week’s recipe is a super simple one. It’s fresh rhubarb, gently cooked and served with a good scattering of sugar and toasted almonds. It’s incredibly light, fresh and fruity. This is particularly good when you’re heavily pregnant and have little room in your tummy but nevertheless want something sweet to finish your meal. If you have any left over, it’s great on your cereal the following morning.
We are lucky enough to have a rhubarb plant that we can see from our second floor flat – other than strawberries and loganberries and a tiny bit of swiss chard, it’s the only thing in our veg patch at the moment. Given the seeds that were delivered earlier in the week and that Dave is itching to get outside, I think the bed will soon be full of seeds. Dave loves our veg patch. I like cooking it’s produce, but my attention span is a bit limited when it comes to growing plants.
This is the first place we have lived where we have been able to grown our own veg. But rhubarb is in the supermarkets right now. Eat the Seasons tells me that forced rhubarb season has just come to an end, but field rhubarb started at the beginning of April and will go on to July.Print
Rhubarb, almonds and yoghurt
Normally in food and cooking I use caster sugar. In this recipe I like feeling the grains of sugar and hearing them crunch as I eat, so I use granulated sugar. If you don’t have granulated sugar, caster will do fine.
You can buy toasted flaked almonds. If you can be bothered to toast the flaked almonds yourself you end up with hots nuts on your pudding which are delicious. To toast the almonds put them on a baking tray and place in a preheated oven at 180°C/160°C fan/350°F/Gas mark 4 for 5 – 8 minutes. I always set a timer as I’ve lost count of the amount of nuts I have burnt while toasting them.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 6
- 400g/14oz rhubarb, cut into 2½/1” chunks
- 2 tbsp water
- 3 tbsp granulated sugar
- 900g/2lb yoghurt
- 100g/3½oz toasted flaked almonds
- Granulated sugar to serve
- Put the rhubarb, water and 3 tbsp of granulated sugar in a saucepan and heat over a low heat with the lid on for 7 – 10 minutes, until the rhubarb is soft. Remove from the heat.
- Divide the yoghurt between the bowls or glasses, top with the rhubarb. Put the almonds and granulated sugar on the table so that people can serve themselves.
If you want a different version of this pudding how about
- Mixing 85g/3oz of chopped crystallised ginger into the rhubarb as you cook it.
- Serving it with shortbread
- Swapping the almonds for chopped toasted pistachios
- Using ice cream or custard instead of the yoghurt.