On my eating plan today I have roasted rhubarb. I've never roasted rhubarb before but all the comments on the BBC Good Food site were very positive so I thought I'd give it a go on the basis that however it turned out it would taste good.
So I cut up the rhubarb (still waiting for some from DD's allotment, hint, hint, cough, cough), tossed it in the sugar in a roasting dish, covered it with foil, put it in the oven with every intention of taking it out fifteen minutes later and . . . er . . . forgot about it (I blame the knitting). When I remembered it had 'roasted' down to a delicious mush instead of still holding its shape. Ooooops.
I looked in the fridge and found last week's home made yogurt. Now, this last week has been something of a food disaster and the lovely, healthy home made yogurt hasn't been touched. Oh, dear, I thought it would probably be 'over' by now. However, I tasted and, to my satisfaction, it had reached that point where it's actually very creamy with the initial slight 'tang' gone. In fact, very tasty indeed! So I hastily spooned it into a vacu container and vacupacked it. That'll keep it going.
But before I did that I spooned a bit of the rhubarb into a ramekin dish, covered it with the yogurt and . . . mmmmmmmmmmm.
So not a disaster after all!