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From: "Andrea Purdie-Smith" <>
Subject: Re: Rhubarb
Date: Thu, 6 Jul 2000 09:10:40 +0100
References: <b9.49cbdc6.2693f5df@aol.com><001301bfe630$c5d2abc0$1e03010a@sue> <4.2.0.58.20000705074841.0096ca00@127.0.0.1>


Marion,

The only thing I recall ( and I'm just a baby !! ) is rhubarb wine.
This was made in the same way as peapods and elderflowers were in
order to make some sort of alcohol. In fact my Gran once made wine
out of banana skins. She always maintained it was for medicinal
purposes and I am certain our palates today would go "Yuk" as I
imagine the quality must have been very poor considering all the
effort my hubby has to put in to get a clearish hedgegrow red wine
!!!!

Dave reminded me of an early childhood memory of the tripe boiling
away. It was sort of like a pot of smelly old socks being boiled, not
that I ever boiled a pot of smelly old socks to compare
..............my Mum refused to continue cooking tripe many years ago
and Dad now enjoys a nice spicy curry with the rest of us :-)

Although I live on an island where the seaweed is abundant and very
handy to fertilise the garden with, I draw the line at putting it
anywhere near my mouth. Not when you realise where our septic tank
drains out.

I'm away to pull some of that lovely rhubarb for tonight's pudding !

Andrea

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