Summer Holidays …

… and Rose came too.

For the last two years we've decided that whatever else we decide to do, we're taking at least one holiday in the UK, ticking off places we've had on our “holiday bucket list”.

If you're taking the dog then you need to book early, especially if you want a nice “home from home”. If you're fortunate enough to have family or friends to share with you then so much the better.

There's probably one downside to this scenario. You're self catering, or at least in part. After the initial glow has worn off and you really can't be bothered to get ready to go out you still need to eat.

We usually aim to sample the local delicacy on the day of arrival – too tired to think about anything complicated.

Balance is required – how big is your car – can you stand the stress of “will it all fit in” - you don't want to bring it all back – unless you want the most well travelled smoked salmon known to man!

Having done this a few times I thought I'd share a few ideas.

Basic breakfast stuff is a good start. You don't have to take a huge box of cereal unless of course you know you'll use it all. I asked H to pour himself a portion which I weighed and then x the number of days required. Please don't shout at me for stating the obvious – there may be someone out there who might think it's a good shout.

Lunches in – or picnics out. They can be so boring – I gave some thought to what would go down well and came up with what might sound obvious – a cheese scone. I don't know many people who don't enjoy a scone and I've used the same recipe for the best part of 15 years and it never fails.

It's not mine I hasten to add … it's coming next.

RRR – the finale!

Here it is in all its glory!

I served this dessert, coincidentally, on the hottest day of the year so far – perfect timing!

The feedback was brilliant - minimum effort for maximum impact.

“... that is how rhubarb should taste – beautiful”.

When I asked the following evening “same again?” - oh yes please!

My final suggestion – remember the rhubarb curd – add a generous teaspoon to the top of the ripple and roasted rhubarb.

It might seem as if you're overdosing on rhubarb – it's the balance that matters – the creaminess of the ice-cream with a hidden burst of the fruit, extra zing on the side and topped with the sweet edge of the curd.

It's a bit like the old fashioned rhubarb and custard, albeit frozen, but not quite so heavy.

Hmm, a treat for next weekend?

Ritzy Rhubarb Ripple (RRR) the photos

This “marriage” has to be one of the most successful. For those who dislike rhubarb you may change your mind when it's roasted and folded through ice-cream – definitely worth a shot!

Ritzy Rhubarb Ripple

It's important that your roasted rhubarb is completely cool.

Make a batch of no-churn vanilla ice-cream – the easy peasy no faff version – for ease of reference here's a reminder :

Vanilla Ice-cream

Prep – 5 minutes

Freezing time 6-8 hours or until firm

Gives 1.6 litres of ice cream plus 300g of

roasted rhubarb

1 x 397 tin sweetened condensed milk

1 x 600ml double (heavy) cream

2tsp vanilla bean paste

Put the condensed milk, cream and vanilla into a large mixing bowl and beat with an electric hand whisk until the mixture is quite thick and stiff – so that you have a ribbon effect. Have a look at the photos that follow if you're not sure.

Add half the quantity of the roasted rhubarb and juice - 300g and fold gently through the ice-cream. Box and fridge the remaining half of the roasted rhubarb.

I freeze the ripple in boxes measuring 7x11x5 cms – you'll fill four boxes, even five if you want less than a full box. It's easier for portion control since you need to take the ice-cream out of the freezer for 15 minutes to let it soften a little before serving.

The bonus is that rhubarb freezes well. Summer is a coming and if, like me, you've a surfeit and don't want to waste any, freeze it in 300g batches, in Pour and Store bags – self-standing and resealable – ideal for storing and freezing liquids - “preserve your liquid assets” - I buy mine from “Wilkos”. These bags are excellent – they take up less room than a rigid container so more free space in your freezer!

Photos next ...

Speaking of the rhubarb harvest

Here are a couple of my ideas.

My favourite rhubarb recipe is roasted. You don't get a broken down mush like substance which might be fine for a crumble base, but not so hot if you want it to look good as well.

Roasted Rhubarb

Serves 4

550g rhubarb

85g golden caster sugar

Pre-heat your oven 200c/180fan/Gas 6.

Rinse the rhubarb and shake off excess water. Trim the ends and cut the rhubarb into small pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss it then shuffle the rhubarb so it remains in a single layer. It's important that you cut your rhubarb as small and as evenly as possible. 1 cm slices is just the job – there's no need to take ages measuring every piece – cut one or two to get the 1 cm slice and then use your eyes as a guide.

Cover with foil and roast for 15 minutes. Remove the foil – the sugar should have dissolved so give everything a shake and roast for another 10/15 minutes or until tender and the juices are syrupy. Test with a sharp knife, the rhubarb should be cooked through and kept its shape.

For the sake of argument you'll finish up with 600g of rhubarb.

What next? Since rhubarb and vanilla are one of the greatest marriages it seems rude not to take advantage.

The curd – hints and tips and photos too

First a suggestion. When you reach the stage where the cooked curd is cooling, before decanting, transfer it to a jug. It's much easier to control when pouring.

The recipe states “Makes 1 jar (18 servings)”. Grr – how big is the flippin jar! A serving is surely relative – a child with small appetite, an adult with a larger one. Moan over. Here's my hint. Instead of making one jar make smaller ones. I used jars measuring 5cms in diameter, 7.5cms deep. You'll get approximately 400g of curd from one batch and so I was able to fill three jars with 130g of curd. To me this made much more sense since the curd only keeps for a week. Using smaller jars means you can give a couple away to your testing team – or may be one jar and keep two!

The photos :

Two jars duly despatched – verdict to follow.

I'm not sure whether you're sniffy about which supermarket you frequent but I have to say it's worth a quick whiz around Asda for a few bits and pieces, to pick up a copy of Asda Good Living.

I loved the curd and thought it was a great idea to do something different with the rhubarb harvest.

P.s. As you know 3x130 = 390g – the remaining 10g of curd is for you – the cook and chief taster!

The next best magazine

If you're a regular reader of my missives – I can live in hope - then you'll know that I recently mentioned supermarket “give away” magazines. My wonderful Sister collects them for me on her travels - thank you Whizzer – my nickname for her “borrowed” from The Beano in the 60ies and a character called Billy Whizz who was a boy who could run very fast – as does my Sister! I digress.

I have a quick flick through all the magazines and every now and again a recipe catches my eye.

I liked the look of the following recipe from Asda Good Living April I suppose because it's about rhubarb and different from the usual stuff.

Easy Rhubarb Curd

400g Rhubarb

50ml water

2 large eggs

150g caster sugar

2 tsps cornflour

25g unsalted butter

Chop the rhubarb and place in a large saucepan with 50ml of water. Bring to a simmer then cover and cook for 10 minutes or until it is softened and broken down.

Cool and then strain the rhubarb into a heatproof jug then strain through a fine sieve. Press out all the juice with the back of a spoon. Discard the residue in the sieve. Rinse out the pan.

In a bowl whisk together 2 large eggs, 150g caster sugar and 2 tsps of cornflour. Slowly add the rhubarb juice a little at a time, stirring continuously. Transfer the mixture back to the pan and add 25g unsalted butter, cut into pieces.

Cook over a low heat for 12-18 minutes, stirring regularly until it is thick enough to coat the back of a spoon.

Allow the rhubarb curd to cool, then spoon into a sterilised jar. This will keep for a week in the fridge.

Interested? Hints and tips on their way and the photos.