Lunch on the deck!

Weather has been lovely in Paris lately, so I have been taking care of my deck, buying new plants and ... having lunch AND dinner outside whenever possible!The idea came when Elaine paid us a visit last Saturday .. I didn't want to leave the warmth of my chair .. and I said, what about having lunch here! She was very enthusiastic and we moved outisde plates, table cloth, wine and more. She was indeed creative when unexpected wind almost sent astray a beautiful kitchen cloth given by my friend Priscilla before she returned to the States ... and used a hair pin to hold it tight to the salad bowl. I had made a green salad witth fresh shallots, chopped cilantro, and two sliced avocados, seasoned with piment d'Espelette, sea salt, Italian olive virgin oil, and red wine vinegar. The main course was a simple sorrel omelette I made with a bunch of fresh sorrel I bought in the market, three free range eggs, 1 Tbsp of milk, sea salt and piment d'Espelette. I served this rhubarb and apple crumble for dessert.
Rhubarb and apple crumble
1 lb rhubarb

1 apple

2 Tbsp of sugar
Crumble

4 oz of flour

2 oz unslated butter, softened

4 oz of sugar

1 pinch of salt
STEPS:
Heat the oven at 375 F.

Crumble: Mix the dry ingredients until you have a sandy mixture.
Fruit: Wash the rhubarb and the apple, peel the rhubarb and cut the apple in quarters, put in a pan. Cover tightly, bring to a boil very slowly so it does not stick, then cook for 10 minutes over low heat. Remove and let cool.Put in individual ramekins or in a pan. Spread the crumbles on top.
Bake in the oven 10 minutes (individual) or 15 minutes (pan), or until golden brown.
Remove and let cool.
Bon appétit!

Now of course, you may wonder why on earth I had not done this before! Don't know, but now that I have started, nothing will stop me!