Author: Sarah Potter Writes
Sarah is a British eccentric who writes offbeat fiction, haiku and tanka poetry. When stuck for words, she sketches or paints instead. She's into nature conservation, sustainability, gardening, dogs, natural health, and reading. Her sociability is something that happens in short bursts with long breathing spaces in between. View all posts by Sarah Potter Writes
Sarah Potter Writes 
The colors are so vivid … and it all looks delicious!
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Yes, Cindi, it has so much more flavour than supermarket produce and a greater shelf-life, too.
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Wow, that all looks delicious! Rhubarb too! Mmm mm! ❤❤❤;^)
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Do you have rhubarb in Egypt? It’s a taste I didn’t like when I was younger, but that was probably because they served it out of huge catering tins at my boarding school. Homegrown, it has such a different flavour and, of course, my cooking is better than of the school caterers! Rhubarb crumble made with wholemeal flour, sunflower spread, and brown caster sugar — yum — served with goat’s milk vanilla ice-cream on top.
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Omg, stop! That sounds incredibly awesome!
I dont think rhubarb is here in egypt, but my mom made rhubarb pies when I was young and I still remember devouring it hot with vanilla ice cream! Yummmm!
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