A hat, an apple cosy and a rhubarb and custard crumble tart!

I am very pleased with the hat I crocheted this week.  I got the pattern from a library book called Hooked Hats.  This is a cloche style; I like the slight brim as I don’t suit beanies.  What is cool about this one is that you can crochet different colour trims to suit what you are wearing.

It uses two stands of double wool so I decided to use different colours giving it a tweedy look.

There are a couple of hats that I like the look of and I have a request to do a beanie for a young friend.

Another library book I got out on Monday was very inspiring

The author is a blogger from Dorset – Sara Sinaguglia. I was very taken with the apple cozies, they make me smile and have a very useful purpose – protecting the apple from bruises etc. when you want to put one in your bag when you are on the go.  I had to have a go.

Sara has make very pretty apple blossoms in fine crochet cotton to attach – don’t think I am up to that yet

Another project that I have started is this gorgeous bunny, will suit my grandniece Kendal!   She is three and very much into fairies and princesses and this bunny is certainly a princess with her beautiful dress.

Now a recipe, that I made up yesterday.  I had seen a recipe for rhubarb and custard cake, but it looked very complicated.  I have a lot of rhubarb to use up as it will start to die down soon.

I picked a bunch and was going to give them a blast in the oven but suddenly thought why not the microwave, so I sprinkled sugar on the chopped up rhubarb covered with cling film (used no water) and cooked for 8 minutes at 50 per cent power.  I t was good as the oven and used less power.

Next I made some custard up, but you could use readymade, it needs to be fairly thick.

Then I made some short crust pastry but quite short so that I could reserve some for the crumble topping.  I baked the pastry blind as I didn’t want the bottom to be soggy as I was going to serve it up to some dinner guests.

Then I put spoonful’s of rhubarb and custard in the crust.  I wanted there to be distinct patches of custard and rhubarb.  Then I scrunched up the reserved pastry added 2 sppons of brown sugar and I half tsp. ginger to the crumble.  Then I baked it in oven till the crumble was brown,  I also used up the rest of the custard and rhubarb and crumble mix in little dishes.

It was delicious and my guests all wanted the recipe!

So as you can see a busy few days.  Tomorrow will be busy too as my grapes are ready and I have to pick them before the birds get them!  I will make grape cordial for the winter.

Have a great day everyone see you soon.

Linking today with Chrissies Crafts