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This Week’s Inspiration (Week 21)
Dear Reader, This week I finally made rhubarb cordial. I had been meaning to do it for weeks, and the stalks in the garden were starting to look at me a little reproachfully, so last Sunday I pulled a big armful and brought them inside. The recipe could not be simpler. I chopped the rhubarb into chunks, covered it with water, added honey to taste, and let it bubble away on a low heat for about twenty minutes. Then I strained it through a muslin cloth into a clean jug. The colour is so...