In article 7>,
Wayne Boatwright > wrote:

> On Tue 09 Jun 2009 08:31:14p, told us...

> > Actually I like thick cream on rhubard crisp, nothing better

> I would like thick "pouring cream", unsweetened with either the crisp or
> the pie. For the pie, pour a pool of cream around the slice.

Then you get a soggy crust, Wayne! <grin>
I believe I'll have that second piece of pie now and call it breakfast.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
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