Eating from the Garden

This week at Guides we went out into the garden and picked rhubarb!

We added a sliced strawberry to about 125 ml diced rhubarb and then to each serving we added 15 ml flour, 5 ml cornstarch and 15 ml sugar.
After putting that into a oven-proof ramekin we created a topping from 15 ml margarine, 15ml brown sugar, 30 ml flour and optional was 1 ml of cinnamon.
Jacquie turned on the ice cream maker and after 25 minutes we were ready to eat! Yum.

We also made signs for the garden and rock markers for the different things we planted (we will finish next week).