Yesterday daylight saving began which seems to put everyone in a good mood. The weather was perfect for afternoon tea in my friend Amanda’s garden and she had baked a delicious cake with gin and lemon syrup for the occasion.
With that extra daylight in the late afternoon we felt inspired to tackle dividing the rhubarb. Last summer from a recipe in Skye Gyngell’s book “A year in my kitchen” I made some rhubarb ice cream, the recipe’s photo shows a lovely delicate pink vanilla bean speckled ice cream, mine turned out a vivid pink but the flavour was amazing.
A gin & tonic followed to toast the coming summer and then I left Amanda to finish the task, but not before requesting a spray of her beautiful rhododendron blooms for my garden fairy’s wardrobe.