The Sacred Art of Eating

Bitterly cold nights might not suggest ice cream for pudding- but with the right sauce it works just fine. This was a revisit of Nigella’s pudding from the Everyday Easy chapter, so-called rhubarb and custard gelato.

When we cooked this for the challenge back in May, I was disappointed that our authentic Scottish rhubarb with its green bits and red bits made for a rather brown sauce, not the girly candy cane pink in the Book.  So when I spotted all pink rhubarb in Waitrose last week I jumped at the chance to make this yummy vanilla-stewed rhubarb again.

For two nights we had this over Luca’s ice cream. Very decadent, beautifully pink, and remarkably hot on a bitter winters night….

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