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Message: <blockquote data-quote="DCUKMod" data-source="post: 1883762" data-attributes="member: 345386">I used to love crystalised ginger, and only the other day I was musing of trying to make some with a lower-carb crystalisation.Any ideas, you sweet liking folks?  [USER=52911]@maglil55[/USER] , [USER=193971]@ianpspurs[/USER] , [USER=368709]@Goonergal[/USER] or anyone else for that matter?I also have rhubarb every morning, with my yoghurt for brekkers, although it'll likely start dying back soon.  Memo to self:  Check the rhubarb patch after all these winds.In the spirit of this thread, last night I just fancied soup, and as my OH was out to a golf club dinner, I went for it.  Chicken stock, plus a frozen chicken (leg) portion, some home made vegetable stock (which I find excellent for seasoning), some curry-ish spices (cumin, coriander etc), some cauli florets and a bit of leftover swede that was beginning to look sad.I slapped all that in the cauldron and hit the soup button, then gave it a decent ignoring.  When I next remembered it (it had gone to Keep Warm), I removed the chicken to shred, and roughly blended the stock/veg mixture then added the chicken back, with the remains of some sour cream.It was very, very tasty, but somewhat randomly un-recreatable (if that's actually a word).</blockquote>

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