Tuesday, May 25, 2010

new sensation

After making my roasted pork on rhubarb on Sunday night I stewed an extra stick of rhubarb with vanilla paste and a little brown sugar. I simply stirred it for about 10 minutes from time-to-time until it was mooshy and cooked and then popped it in a container. This morning I had a steaming bowl of oats and stirred a spoonful of cold rhubarb through it.

That's it, I'm addicted.


  1. that looks awesome. you've inspired me to buy a bunch at the markets this week.

  2. That looks almost too good to eat! Almost....


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