This is a sad Easter tale of a surprise gone terribly wrong. The little boy in the photo is my sweet, sweet grandson in Orlando, Florida. We were on vacation and his well-meaning Mimi (me) thought it would be wonderful to hire an Easter Bunny on Easter morning to visit the children on our Florida vacation. I had no idea that once the Easter Bunny helped me wake up my sleeping grandson that he would be scared out of his wits! As you can see, the Easter Bunny was not a big hit with this grandchild. The best laid plans of mice and men.....sigh...
On a brighter note, here is the recipe some of you have asked me to copy. The Rhubarb Crumble, a distinctly British dish that I hope to make next week for the "Royal Wedding Party," was delicious. I had no time to make the trifle, but I will experiment before Will's and Kate's wedding and let you know how that went as well.
Rhubarb Crumble Recipe
(so quick and easy-- delicious warm with real whipped cream)
James Martin’s classic rhubarb crumble recipe, below, is what I used for yesterday's mahjong club. It was wonderful served warm with real whipped cream. I was happy to find the recipe on BBC recipe page. It was so easy and a good reason to use the fresh rhubarb in the stores now. Enjoy!
10 sticks of rhubarb
4 tbsp water
8 tbsp caster sugar
1 tsp powdered ginger
110g/4oz butter, softened
110g/4oz demerara sugar
Preheat the oven to 180C/350F/Gas 4.
Cut the rhubarb into 7½cm/3in long sticks and place on an oven tray, sprinkle with the water and caster sugar and roast in the oven for 10 minutes.
Once cooked, remove from the oven, sprinkle over the ginger and mix well.
Fill an ovenproof dish about 4cm/1½in deep with the rhubarb.
Rub the butter into the flour and sugar to make the crumble topping. Sprinkle over the rhubarb and bake in the oven for 35-45 minutes, or until the crumble topping is crisp and golden-brown and the rhubarb filling has softened and is bubbling.
Remove and allow to cool slightly before serving with double cream.