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Sauces
Tue 12-Jan-10
3:37 pm
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brightspark
Wilts

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Some years ago when we grew rhubarb (for some reason it hasn't survived with attempts recently)Frown, the last few stalks were chunky, and green - not so yummy as the new pink ones, and then I came across this wonderful recipe: (if only I could get my hands on that wonderful rhubarb - this sauce is sweet yet sour, and I lurve it, particularly with hot meaty sandwiches - sausages, bacon, etc)

Rhubarb Sauce:

Makes about 4 pints

3 lbs rhubarb

1 lb raisins

2 lbs sugar

½ pt spiced vinegar **

Wash rhubarb, discard trimmed ends, and cut the flesh into 1” lengths

Dissolve the sugar in the spiced vinegar (I use malt vinegar as I like a dark brown sauce) over a gentle heat then simmer for 10 minutes

Add prepared rhubarb and raisins and cook gently until the mixture is thick

Liquidise (or stick-whizz) to form a puree

Pour into warm, dry bottles or jars

Seal when cold

**Spiced vinegar (if wished)

Makes 2 pints

2 pints clear or malt vinegar

1 oz mustard seeds

¼ oz chillies

1 oz allspice

½ oz ground cloves

½ oz black peppercorns

Heat ingredients together with lid off till boiling

Remove from heat and cover

Leave to stand for 3 hours

Strain into clean bottles

Seal

This recipe was taken from a 'pull-out and keep' series from June 1972 (!), the magazine WOMAN, and their Wooden Spoon Club Kitchen.

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Tue 12-Jan-10
3:39 pm
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brightspark
Wilts

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Thinking about it, Danny, this might be one for you .....Chef

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Tue 12-Jan-10
6:52 pm
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shelley
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mmm, yes it does sound delicious; one to try in the summer!

Tue 12-Jan-10
7:35 pm
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brightspark
Wilts

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Shelley - you won't regret it - I love it!

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
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Wed 13-Jan-10
12:30 pm
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shelley
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LOOK FORWARD TO IT§

oops caps lock again!

ps ; If i remember correctly, you are a teacher; what age do you teach; I used to be an infant teacher inthe UK....

Wed 13-Jan-10
1:16 pm
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danast
Argyll, Scotland

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I've just retired after teaching for 40 years  ( really scary )  I ended up as Head Teacher in a huge school - well OK we only had 23 pupils and 4 nursery children.  But it was very hard work as I had to teach most of the time and run the school.  I loved it! SmileSmileSmileSmileSmile

Old teachers never die, they just lose their class

Sat 16-Jan-10
7:29 pm
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brightspark
Wilts

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Ah Shelley - I remember reading your post, just when hubby said "Where's my dinner?" - these things happen .........

Anyway, I couldn't remember where I had read the post!! No surprise there, then!! Smile

I have just discovered it again! Sorry for the delay in replying!

I am not a qualified teacher - it's just that after moving to Wiltshire, and as hubby had taken early retirement, we do tend to spend a lot of time in France.

However, I feel strongly that education is so important, and I do have a science degree, so I thought that I could give some of my time to helping the children locally. I cannot commit to a permanent job because of our trips to France, so I am just a volunteer TA (no, not Toffeeapple! but Teaching Assistant) in Year 3, the 7/8 yr-olds.

This is also the reason that I host French children on language trips.

Last year 4 x 13yr-olds (girls) in March. Then 2 x 13yr-olds (girls) in June.

I have, as of yesterday, agreed to another 4 in March.

So that's what I do!

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
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Mon 18-Jan-10
9:27 pm
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Danny
Scarborough, England
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Alas, BS, my acid tum cannot accept rhubarb these days. Or Chardonnay, citrus, or cheap champagnes. Anything even mildly acidic has me running for the bicarb of soda.

As a youngster, I adored things like leftover stewed rhubarb for breakfast.

How times have changed Confused

Ah, Danuta, your school sounds just like one I attended as a small boy in short trousers. A small two teacher school in the foothills. Maybe 60 kids in total, in two rooms. Junior infants through 2nd class in one room and the rest next door. I spent seven years of my young life there, and my dad was the principal (absolutely no favours for family!) but I totally loved it. It all went downhill when I was sent to boarding school Confused

Ahem, what was the topic of this thread?

Ah yes. Sauces.

Tomato ketchup.

There we go. Back on track.  (I am a fast learner!  Laugh )

Never knowingly underfed

Mon 18-Jan-10
9:47 pm
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danast
Argyll, Scotland

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How about good champagne?   Champagne Champagne Champagne Champagne

Old teachers never die, they just lose their class

Mon 18-Jan-10
9:49 pm
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danast
Argyll, Scotland

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Brightspark we couldn't do without people like you in our schools.  We really appreciate the help and support you give.

Old teachers never die, they just lose their class

Mon 18-Jan-10
10:14 pm
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brightspark
Wilts

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Thank you Danast, you're very kind Big_Hug

Danny - be very, very careful in resorting to antacids - my brother has just spent 10 days in hospital, not sure yet, but we think that antacids may have contributed.

Eating real food, and making our own preserves and sauces has to be the way forward.

Cold custard goes well with cold stewed rhubarb - negating the need for the bicarb. Perhaps.

Then we won't need to take so many of these preparations.

If only.

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
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