Happy Mothers Day

Mothers day started early this year. Not with breakfast in bed or flowers & chocolates but with getting ready to go to church. Church was good; there were lots of skits and a short sharp sermon by one of the members of the congregation. She is the same woman who took the easter service and is a very intelligent and eloquent speaker.

After the social chatter than inevitably follows church Tom and I came home to finish the preparations for lunch. We had my Mother and Father, Grandmother and Brother over for lunch. Lunch was chicken, zucchini slice, salad and fresh bread. It was great. And followed by rhubarb crumble which turned out very nicely. I just finished the leftovers a moment ago.

RHUBARB CRUMBLE Serves 6
INGREDIENTS

1 big bunch rhubarb, cut crosswise into 2 cm slices, leaves discarded
1 1/4 cups sugar
6 tablespoons unsalted butter, softened
1/4 cup packed light-brown sugar
1/4 teaspoon finely grated orange zest
1 cup all-purpose flour

METHOD

1. Preheat oven to 190°C.
2. Stir together rhubarb and sugar in an baking dish.
3. Cream butter, sugar and orange zest, then rub through flour until the mixture resembles coarse bread crumbs.
4. Crumble mixture over rhubarb in baking dish
5. Bake 30-35 minutes
6. Cool for 30 minutes

Serve with vanilla ice cream or yoghurt.

I highly recommend it. It is lovely and quite an easy recipe. After tea, coffee and rhubarb crumble we played Mexican Train Dominoes and I won. Yay! And then my family went home and left Tom and I to change into tracksuit pants - essential Sunday afternoon wear - and watch tv for the afternoon.