Rhubarb Sayings Quotes

Imagine This Life is not a bowl of cherries Ignore what's in the song It's not a bowl of things at all The song you see, is wrong Think of it as rhubarb And don't forget the custard A mixture of the sharp and sweet And a word to say when flustered.

Our landlord, Mr. Duggan, ran a nearby saloon. He got in trouble with Father for helping himself to the rhubarb which we were growing in the garden. I remember the grey summer dusk in which this happened. We were at the supper table, when the bended Mr. Duggan was observed, like some whale in the sea of green rhubarb, plucking up the red stalks. Father rose to his feet and hastened out into the garden. I could hear indignant words. We sat at the supper table, silent, not eating, and when Father returned I began to question him, and to endeavour to work out the morality of the situation. And I still remember it as having struck me as a difficult case, with much to be said on both sides. In fact, I had assumed that if the landlord felt like it, he could simply come and harvest all our vegetables, and there was nothing we could do about it. I mention this with the full consciousness that someone will use it against me, and say that the real reason I became a monk in later years was that I had the mentality of a medieval serf when I was barely out of the cradle.

Alas, have I not pain enough, my friend, Upon whose breast a fiercer gripe doth tire Than did on him who first stale down the fire, While Love on me doth all his quiver spend, But with your rhubarb words you must contend To grieve me worse, in saying that Desire Doth plunge my well-formed soul even in the mire Of sinful thoughts, which do in ruin end? If that be sin which doth the manners frame, Well stayed with truth in word and faith of deed, Ready of wit, and fearing naught but shame; If that be sin which in fixed hearts doth breed A loathing of all loose unchastity, Then love is sin, and let me sinful be.

What was she supposed to say? That life as she knew it would never be the same? That instead of being home where she belonged, selecting the very brightest rhubarb stalks, or watching the cherry trees blossom, or assisting with the lambing, she was here, desperate to find someone to marry her because her life was no longer hers to control?

Our take on a rhubarb and custard," Susan announces. "Rhubarb sorbet on the bottom, topped with whipped custard and a candied rhubarb sweet." It's served in small egg-shaped glasses, so you can see the layers: bright pink sorbet on the bottom, rich lemon-yellow custard, whipped to airy delicacy, topped with a wafer-thin, jewel-like disc of rhubarb that's been roasted, pressed flat, and encased in rhubarb-flavored praline. The chef takes two bites of it, then sits back, sighs, and looks at his plate for a while. Susan feels like melting into the floor. He hates it! What went wrong? Is it too simple? She worried about that. Maybe she should have done a tart or a mille-feuille. "This tastes of summer," the chef says at last. "Every bit of it is delightful and delicious- it's so light and airy and enjoyable." "I totally agree," says the presenter. "It's the perfect follow-up to something as heavy as those ribs, and the flavors remind me of rhubarb and custard sweets, which really takes me back." "Yeah, me too." The blogger nods. "Raiding the sweet shop after school.