We've had a beautiful weekend here in Derbyshire and we celebrated with a BBQ, a gorgeous walk in the Peak District, ice creams and pints of shandy, heaven!
Bertie had his very first swimming lesson too in the little stream below Burbage Edge. Very entertaining, I'm not sure if he likes water or not as he was a bit of a wimp after a few minutes.
But he's a very natural swimmer and I was bursting with pride when he took to the water for the first time on Sunday.
He was totally spoilt by the ice cream man with his very own free ice cream cone! Watching him tuck into this ice cream was one of the highlights of the year so far. He actually ate the whole thing! What a greedy boy.  Love this photo of him, which totally captured the moment.

At this time of year my garden is full of rhubarb ready to harvest and I'm always trying to think of new ways to use it, apart from the standard crumble that is. As the weather has been so lovely for the past few weeks couldn't think of anything nicer than homemade ice cream. Here's a receipe for it....it seems to easy to be true! so I'm going to attempt it this weekend.

You will need:

6 cups sliced fresh rhubarb
3 cups sugar
2 teaspoons lemon juice
2 cups heavy whipping cream

Make it:

Place rhubarb in a baking dish. Sprinkle with sugar. Cover and bake at 200° for 40 minutes or until tender, stirring occasionally. Allow to cool.
Stir in lemon juice. In a bowl, beat cream until stiff peaks form. Gradually fold into rhubarb mixture. Transfer to a shallow freezer container. Freeze, uncovered, for 1 hour, stirring every 15 minutes. Cover and freeze overnight.
Click here for my new Ice cream bowls