I went for the tiramisu ice-cream which was delicious. After a quick browse around the book shop where RachelAllen was doing a meet and greet, we hopped into the car and drove to The Ballymaloe Cookery School for a talk by J
1. Dissolve half the sugar in the water and simmer for 2-3 minutes. Add the rhubarb to the pan, and cook gently for 3-4 minutes, until tender but still holding its shape