There is nothing as lovely as sitting in the Spring sunshine on a mountains morning drinking tea and eating food. It's all the more lovelier when you are sharing it with great friends.
The lovely Heather had come up from Adelaide for a whirlwind visit, so we met at my house. Mrs Bean and the irrepressible Jo (check out her blog by the way, she's an awesome writer!) had been up at dawn's crack to go to the flower markets before coming up for some wedwah prep, so brunch seemed like a pretty good idea. Mr Sprout had to go and get a new alternator for his van so it was just us girls.We had banana hotcakes with strawberry, cherry, and rhubarb compote; roasted asparagus and cherry tomatoes; sauteed mushrooms; toasted homemade bread; and lots of tea! It was so nice sitting on our front patio with all the camellias in bloom and the sun shining, enjoying the company of friends. Not to mention a dog and cat or two.
The dogs of course hung around for leftovers, Captain Twiggy in particular - I'll put on my best woe face and you will give me toast!
Ingredients
2 punnets strawberries, hulled and halved
3 sticks rhubarb, chopped
1 cup frozen pitted cherries
1/4 cup pomegranate molasses
1 vanilla bean
1 cup raw sugar
1 cup water
Method
Place all ingredients into a saucepan and simmer until rhubarb cooked through and liquid is syrupy. Cool and keep in fridge. Serve over pancakes/hotcakes, cereal, scones, or ice cream!
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