Thank you to all of you who have written and sent emails about the earthquake in Christchurch.
Our family is well but the situation is still bad in the city and around.
It feels unreal to be in Auckland, so far away: now more than ever I appreciate a roof over my head, water and electricity, and a garden full of food.
Today I picked my first rhubarb for the season, it looked a bit green, but I was happy to see that inside the stalks were quite pink.
I confess I don't feel much like cooking these days, so I opted for something really simple. I cleaned and chopped 700 g of rhubarb stalks. In a pot I put 500 ml of water, 4 tbsp of sugar and a few drops of lemon. When the water was boiling I dropped in the rhubarb. I waited for the water to boil again and then, as soon as a white foam formed, I drained the rhubarb, collecting the water into another pot.
I set the stalks aside and boiled down the water until I go a thick syrup.
I whipped 300 ml of cream and added the cooled rhubarb syrup, making a quick rhubarb fool. Top with pieces of cooked rhubarb.
Photos and Recipes by Alessandra Zecchini ©