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3:37 pm
Supreme Being
Wed 30-Dec-09
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Some years ago when we grew rhubarb (for some reason it hasn't survived with attempts recently)
, 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.
3:39 pm
Supreme Being
Wed 30-Dec-09
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Thinking about it, Danny, this might be one for you .....
6:52 pm
mmm, yes it does sound delicious; one to try in the summer!
7:35 pm
Supreme Being
Wed 30-Dec-09
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Shelley - you won't regret it - I love it!
12:30 pm
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....
1:16 pm
Supreme Being
Thu 24-Sep-09
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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! 
Old teachers never die, they just lose their class
7:29 pm
Supreme Being
Wed 30-Dec-09
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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!!
I have just discovered it again! 
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!
9:27 pm
Sat 12-Aug-06
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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 
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
Ahem, what was the topic of this thread?
Ah yes. Sauces.
Tomato ketchup.
There we go. Back on track. (I am a fast learner! 
)
Never knowingly underfed
9:47 pm
Supreme Being
Thu 24-Sep-09
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How about good champagne? 
Old teachers never die, they just lose their class
9:49 pm
Supreme Being
Thu 24-Sep-09
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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
10:14 pm
Supreme Being
Wed 30-Dec-09
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Thank you Danast, you're very kind 
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.
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