Spring has finally sprung and we are starting to get the lingering sunsets that will hopefully carry on right through the summer. Plus the gorse is out on the cliffs and the daffodils are blooming in the fields around the Anthony estate and everything has a sunny glow to it. On the allotment I picked some rhubarb to thin out the growth and I chopped a couple of stalks up into a jar with some sugar and vodka. I will only keep this for a month or six weeks and then siphon off. It creates a wonderful fruit liqueur pale pink in colour and, with tonic, makes a lovely drink that can be sipped while appreciating the sunsets on the chalet deck.