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Saturday, 18 May 2013

Rhubarb with butterscotch sauce - Dish of the Month

This dish is simple but devastatingly good. Stew some rhubarb with sugar and water until tender, then remove the rhubarb to a dish, reduce the syrup and add muscovado sugar, cream and vanilla.

Nigel describes it as a 'sweet sour sauce for rhubarb' in the kitchen diaries II, a sauce for rhubarb that has the same comforting vanilla flavours as custard without making custard, I served my rhubarb with Madagascar Vanilla Ice-cream. Being a bit of a rhubarb obsessive at the moment, this certainly hit the spot.

If you would like to take part, then please:

Make a Dish of the Month from ANY recipe by Nigel Slater
Link to Farmersgirl Kitchen or A Little Bit of Heaven on a Plate
Use the Dish of the Month logo in your post
If you use twitter, tweet your post with @serialcrafter or @Heavenona_plate and #DishoftheMonth and we will re-tweet it to our followers.

Rules:

If you own The kitchen diaries II please do not publish the recipes on your blog without permission, they are copyright.
If you are using recipes from the BBC Food website, please link to the recipe on BBC Food rather than publishing the recipe. Likewise recipes on the Guardian Lifestyle website.
One entry per blog.
Recipes must be added to the linky by the 28th of each month.

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Labels: A little bit of Heaven on a Plate, Dish of the Month, Nigel Slater, rhubarb

5 Comments:

At 18 May 2013 at 21:52 , Caroline said...: Love the look of that butterscotch sauce and it sounds perfect with rhubarb and icecream.
At 19 May 2013 at 16:56 , Jacqueline Meldrum said...: I've not had any rhubarb yet this year. I really must rectify that and this looks wonderful. Go Nigel and Go Janice!!!
At 19 May 2013 at 18:56 , Janice said...: Thanks both, the simple recipes are often the best.
At 21 May 2013 at 19:15 , Elizabeth said...: oh YUM!!
At 24 May 2013 at 13:39 , Karen S Booth said...: Nigel and Janice pull it out of the bag again with another simple but stunning recipe! Also, lovely photos too! Karen

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I love to read your comments and try to reply when I can. I have had to enable comment moderation due to high levels of spam, so it may take a little time before your comment is visible. Please let me know if you make one of my recipes or if you have any questions I will try to answer them. Janice

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