It’s rhubarb season; my highlight of the culinary seasonal calendar. I have a few new rhubarb recipes up my sleeve but am slightly concerned that you all might get a bit bored with it!
These fabulous rhubarb and champagne blancmange puddings were the fruits borne from our early morning cooking sessions. Just like the old days before we had the British Larder in Suffolk, Mr.P and I used to concoct recipes in the early mornings enabling me to take the photos before lunch as I rely on natural daylight, we certainly encountered a bit of nostalgia in the creation of these. After the photo session and stuffing our faces with blancmange for breakfast it’s back to the keyboard to write and record data. As we are doing research exactly as to what constitutes a blancmange Mr. P is reading to me from Mrs Beaton’s All About Cookery 1913. As he’s