I made a very nice crumble from this Rhubarb and bought it with me to an improptu yarn-winding session at Katie’s place. I made it like this:

Ingredients

• Diet lemonade
• 4/5 stalks of Rhubarb
• 1 cooking apple cored and peeled
• Zest of one lemon
• 1 tsp coriander seeds
• 5 nice big pieces of stem ginger in syrup
• Splenda (about 2 tbsp)
• 1 tbsp white caster sugar
• 1 tbsp vanilla sugar
• ready brek (about 2 tbsp)
• plain flour (about 2 tbsp)
• 1/2 tsp salt
• Flora extra light margarine

I stewed half the rhubarb in a very small amount of diet coke then spooned this into a pyrex cooking dish and put the rest of the rhubarb in the diet-coke/rhubarb soup. Doing it like this makes a really strong flavour. I crushed the coriander seeds in a pestle and mortar and put them in this mix also.

Meanwhile in the dish with the rhubarb in it, I added the lemon zest, splenda, 1/2 the sugar and 1/2 the splenda. Then I chopped my pieces of stem ginger and my cooking apple and put them also into the dish. Then I poured the rest of the rhubarb in the pan into the dish.

In a bowl I then mixed the plain flour, ready brek and a tiny amount of extra light margarine – just enough to make the flour go like breadcrumbs. I mixed in the rest of the sugar and the splenda and shook a tiny bit of vanilla sugar over the top.

It was very, very nice and extremely low in fat and sugar as you can see from the recipe!

I also made some great progress on Tatami.

Today I have updated the missability website. We are going pink for October and it’s very bright.