I’ve written this post twice, and twice my computer has deemed it unreadable and ditched it on my behalf. And I didn’t even confess anything.
Did anyone see where June went? Because I think I may have blinked and missed it. I know it must be July, because this happened:
There was a big back yard with a barbecue loaded with cedar planked salmon (caught off the west coast, in Bamfield) and tubs full of beer and boys sitting on the garage roof hurling water balloons at each other, and clusters of girls in cutoffs and flip-flops, walking huddled from yard to park to street corner, whispering. And a dads vs kids soccer game across the street.
Ah, to be ten and on my first few days of summer holidays.
These popsicles weren’t from this weekend, they were a few weeks back, at Sunshine Farm in Kelowna, where we ate wood-fired pizza for lunch at a long table, and afterward they brought out rhubarb creamsicles, made with cream and rhubarb from the back garden. They were about as summery as you can get, eaten out in the grass, and I imagined making them for our Canada Day festivities, but didn’t get around to it. It’s the thought that counts, right?
I did something similar last year, and made notes but never posted. (Looking at my dashboard, I have over 400 unposted drafts… and I wonder why I hardly get anything done.) I have grand plans to make them again, and they look very much like our Sunshine Farm rhubarb creamsicles. You could, of course, make creamsicles out of any soft fruit, or add strawberries to your rhubarb, or simmer berries or peaches or plums. If you can stew it, you can freeze it. Preferably with cream.
2-3 big stalks of rhubarb, chopped
1/2-3/4 cup sugar (or to taste)
1 cup plain yogurt
1 cup cream
In a small pot, simmer the rhubarb, half the sugar and 1/4 cup of water until the mixture cooks down and thickens. Put it into the fridge to chill.
Whisk together the yogurt, cream and remaining sugar. If you like, spike it with vanilla. Pour both mixtures into your popsicle moulds, alternating them to make them a bit swirly, then freeze until solid.
July 02 2012 11:11 pm | eating out