Of Bluebells and Fools
Our evening walk takes us along streets to woodland pathways, narrow walkways between houses and alongside a nature preserve. We are blessed to live in a city where the natural world is valued. These days, the woods are full of blooms. Some of the prettiest are the bluebells.
Lucky for me, they also grow in our yard where I am free to pick them. Guests came for dinner last night, one of my many aunt and uncle pairings. There was no fussing over the meal since I taught all day, but I put a cluster of bluebells at each end of the table between two tea light candles. For vases I used crystal sherry glasses. Isn't it wonderful how a few blossoms and candlelight can elevate a meal?
For dessert I made a Rhubarb Fool. I do love that whimsical name. For a little reading about the name's history, click over to this article from The Guardian. This is the easiest, creamiest dessert ever. It's no more than rhubarb, cut into chunks, placed into a saucepan on low heat with sugar, then left to collapse slowly into a sauce strewn with soft pink chunks and threads of tangy deliciousness, cooled completely, then stirred gently into mounds of whipped cream. For another layer of flavor, I added finely chopped candied ginger to the rhubarb. For a more detailed recipe, follow the link to my recipe blog.
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