After the meringue incident of Saturday, I was in no mood to spend many hours baking something impressive and beautiful, in fear that someone would steal the finished good. So I settled upon these super simple rhubarb and rosewater fools from Moro East. A fruity, floral, creamy, light (well, it feels light, even though the main ingredient is double cream...) end to a Sunday.
You'd be a fool not to make them before the rhubarb season disappears. (Sorry, couldn't resist).
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