Today it's Sunday so I thought it would be a nice change to make a pudding.

Found some rhubarb in the freezer and also some raspberries.  This seemed like a good combination.  However, when thawed, the 'squashed raspberries' turned out to be 'beetroot soup', so that was a lucky escape!  

Then saw half a pineapple in the fridge and wondered if rhubarb and pineapple would make a good combination.  Somehow I wasn't too sure, so looked it up on the 'net.

Some sites advised against it, such as : http://www.guardian.co.uk/lifeandstyle/2006/feb/24/foodanddrink.features112, whereas, other ones had recipes combining these ingredients, see: http://low-cholesterol.food.com/recipe/stewed-rhubarb-with-pineapple-224744 and http://www.theimpatientchef.com/desserts/rhubarb-pineapple-crumble/.

I wonder if the advice not to combine rhubarb and pineapple more refers to advice which was given, see this interesting page: http://www.thepoisongarden.co.uk/atoz/rheum_x_hybridum.htm

Have decided to make two crumbles - one pineapple, one rhubarb, this saving any problems!

Crumble recipe:
4 oz sugar, 5 oz butter, 7 oz sr flour, some wheatgern and bran.  Serves 6.

Another idea is to make the excess raspberries, plus their juice, into a jelly using gelatine (vegetarian or otherwise) and a little icing sugar.

Also I love making what the children used to call PINK PUDDING - because of it's gorgeous colour.  It needs two bowls which is rather a fag but it's worth it to enjoy the putting; sooner rather than later as it doesn't keep.

1/2 lb raspberries
2 egg whites, whisked
2 oz sugar
4 fl oz double cream, whipped
1 carton natural yoghurt

Mix all the ingredients together, serves 4 - 6 people.