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Rhubarb Tart

This is from Raymond Blanc’s “Cooking For Friends”. It is an excellent cookbook, and thoroughly reliable, one of the few I feel I can cook from when entertaining without a trial run, but then I quite enjoy winging it when cooking sometimes.

Rhubarb, Rhubarb, Rhubarb

The one thing that has survived, and perhaps even enjoyed the floods is the rhubarb. The crown is just proud of the water level so it didn’t rot off, and rhubarb is legendary for its love of water. I remember my father saying that in his experience rhubarb even liked being watered in the rain. He may have been exaggerating a little bit.

Mealie Cake

This may or may not be authentic, and it may or may not be South African. I made it as part of our South African meal, and it went down very well indeed. The recipe is a cobble together of various versions found on the internet, and put through their paces in my kitchen. I have no note about where each version came from, except for a scribble saying this was largely based on Georgia’s. So Georgia, whoever and wherever you are, thank-you.