rhubarb and ginger bellini

Friday Lush: Rhubarb and Ginger Bellini

We bought a house.  It’s been the reason for the long blog silence.  My time and energy have been taken up with moving, painting, gardening, gazing at the view (look, it’s incredible) and generally walking around the place rejoicing that there is no crooked landlord to appease. And relishing in the fact that if I want to paint my walls neon pink and yellow then I damn well will.  I won’t (though Lily’s wallpaper is not far off..) but you get my drift.

We are up high and have a balcony and a back garden that looks out onto the village below, horses, sheep, the Welland Valley and the big, big sky.  The sunsets are different every night and even when it’s pouring with rain it’s beautiful.  Red kites and herring gulls drift on the wind, if you sit patiently at dusk you’re rewarded with sight of a family of foxes, darting across the dales, flashes of red against the green. I spied a hare bounding through the field.  I’m so damn happy to be here that the cacophony of a large murder of crows that have colonised the copse pleases my ear.  It’s ours, and after so many years of renting I can’t even begin to tell you how good that feels.

The view from the table

I wrote about it in my column this month, about the joy of putting down some roots. Amber is at secondary school now and we knew that we would stay put once she moved up to the big school.  Heart strings had previously been pulled on a possible move back to Edinburgh and there was a relocation to America on the cards too, it’s been emotional! So here we are, finding great happiness in the domestic, getting ridiculously excited about match pots, curtains and light fittings and feeling truly grateful.

Occasions like this require something fizzy, and plenty of it.

Rhubarb and Ginger Bellini

Serves 4-6
Prep time 15 minutes
Meal type Beverage

What you will need

  • 1 bottle of fizz - prosecco or cava
  • 2 small sticks of rhubarb (sliced)
  • 1 thumb size piece of fresh ginger (peeled and finely chopped)
  • 2 Heaped tablespoons caster sugar


Step 1 Put the rhubarb, ginger, sugar and a couple of tablespoons of water in a sauce pan and cook gently until the rhubarb is soft.
Step 2 Puree either in a food processor or by pushing the fruit through a sieve.
Step 3 Divide the mixture between champagne flutes and top up with fizz.
Step 4 Give it a stir and make a toast.


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