I apologize ahead of time for the quality of my photos today. It's been very gloomy and rainy and the light has been just horrible. The only place I could get good pictures at all was on my kitchen counter top, next to the sink!
We've been painting in our lounge all day, pretty much. We set up to paint and I realized that Todd hadn't gotten any masking tape or disposable vinyl gloves. *tsk *tsk As annoying as it was, I asked him to pop down to B&Q to get some. There is no way we could have done a proper job without the proper tools. (Or is that just me being pedantic???)
Anyways, masking tape in place and white base coat on, I decided that the colour we had picked for the overcoat was far too light. I wanted something much darker, so . . . you guessed it. We ended up back down at the B&Q picking out a darker colour. (About this time I think I was veering very close to experiencing death . . . ahem . . . thankfully Todd's a very patient man.)
Anyways, we did finally get it all painted and it looks lovely. Nobody killed anyone, and there was only slight irritation on Todd's part. I more than made up for it though, by baking him one of his favourite desserts for afters.
With all the rain we've been having the rhubarb in my garden is growing like a weed! A very delicious weed!! Rhubarb and Custard together is one of our favourite desserts, and it becomes even more so, when I dress it up with a crisp and buttery cookie crust on the bottom and a sweet meringue, all golden on the top.
He was more than forgiving of my picky ways when I sat this down in front of him . . . but . . . I don't think he'll be volunteering to paint anything with my help anytime soon . . . ☺
*Rhubarb Custard Dessert*
This lovely dessert combines two old favourites, rhubarb and custard, in one scrumptious dessert. With it's buttery cookie crust and sweet meringue topping, this is delectable.
For the crust:
280g of plain flour (2 cups)
4 ounces butter, softened (1/2cup)
2 TBS caster sugar
For the filling:
400g of caster sugar (2 cups)
225ml whipping cream (1 cup)
35g of flour (1/4 cup)
6 large free range egg yolks
1/4 tsp salt
2 pounds chopped fresh rhubarb (about 5 cups)
For the Meringue Topping:
6 large free range egg whites
1/4 tsp salt
1 tsp vanilla
150g of caster sugar (3/4 cup)
Preheat the oven to 189*C/350*F/ gas mark 4. Butter an 9 by 13 inch, deep baking pan. Set aside.
Whisk the flour for the crust together with the sugar. Rub in the butter until the mixture resembles coarse crumbs. Tip into the baking pan and press onto the bottom evenly. Bake for 15 minutes.
Mean while combine all of the filling ingredients in a large bowl, with the exception of the rhubarb. Beat well at medium speed until smooth. Fold in the rhubarb. Pour the rhubarb mixture over the hot partially baked crust. Return to the oven and cook for a further 45 to 55 minutes, until the filling is firm to the touch. Increase the oven temperature to 200*C/400*F/ gas mark 6.
Whip the egg whites at high speed until foamy. Add the salt and vanilla. Continue to beat, adding the sugar slowly, until the mixture is glossy and forms stiff peaks. Spread over the hot filling, sealing right to the edges. Bake in the oven for 8 to 10 mnutes, or until the meringue is lightly browned. Remove from the oven and cool completely before serving.
Cut into slices with a sharp wet knife to serve. Store any leftovers in the refrigerator.
Note - This dessert can be very successfully halved. Keep all timings the same.