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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  • If you own The kitchen diaries II please do not publish the recipes on your blog without permission, they are copyright.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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5 Comments:

At 18 May 2013 at 21:52 , Blogger Caroline said...

Love the look of that butterscotch sauce and it sounds perfect with rhubarb and icecream.

 
At 19 May 2013 at 16:56 , Blogger 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 , Blogger Janice Pattie said...

Thanks both, the simple recipes are often the best.

 
At 21 May 2013 at 19:15 , Blogger Elizabeth said...

oh YUM!!

 
At 24 May 2013 at 13:39 , Blogger 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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