Covid-19 is affecting us all but Prospect Hospice remains operational in order to support the increasing number of our community needing end of life support. Here you'll find lots of information about the virus and information and advice that we think will help you at this time.
Prospect Hospice has been providing end of life care to the people of Swindon and north east Wiltshire for over 40 years. Find out more about where we've come from and who we are here.
Find out about the range of end-of-life care services that we offer to patients and their families. These are designed to provide compassionate, personalised support during every stage of a life-limiting illness in every kind of care setting, to anyone who needs it, free of charge.
We couldn’t do what we do without considerable support from our local community. Find out all the different ways in which you can support Prospect Hospice, including fundraising, volunteering and purchasing from our shops. All contributions are greatly appreciated.
Here at the hospice we’re keen to keep the food miles down and use local produce where we can and they don’t get more local that from our own garden!
This morning our catering manager headed out to see what he could find and came across this wonderful rhubarb. In no time at all it was in the pot and our patients will be enjoying this a little later today.
If you’d like to have a go at recreating Rob’s rhubarb crumble, here’s the recipe:
500g rhubarb cut into little finger lengths 100g golden caster sugar 1tsp of mixed spice 2tbsp strawberry jam
For the crumble topping 140g self-raising flour 85g butter, chilled 50g light brown muscovado sugar
Tip 500g thumb-length chunks of rhubarb into a saucepan with 100g golden caster sugar, 2 tbsp of strawberry jam and the mixed spice.
Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish.
Heat oven to 200C/180C fan/gas 6.
To make the topping, rub 140g self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping. Now stir in your sugar.
Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.
Serve piping hot with a big jug of thick vanilla custard or ice cream.
11 June 2020
10 June 2020
08 June 2020
Prospect Hospice is a working name of Prospect Hospice Limited. Registered Office: Moormead Road, Wroughton, Swindon, Wiltshire, SN4 9BY. A company limited by guarantee registered in England and Wales (1494909) and a charity registered in England and Wales (280093)Website designed & built by Boson Web