Notice: the waiting list is currently open
Lymm Parish council has over 80 allotments spread over 4 sites:
Ashcroft Road Allotments – a small site with only 5 plots, tucked away from sight behind Sandy Lane.
Elms Farm Allotments – bordered by the Bridgewater Canal Elms Farm is a little haven of tranquillity with 14 plots
Star Lane Allotments – is a large site situated next to the Star Pub and has over 30 plots.
Sow Brook Allotments – has over 30 plots and is situated off Lymmhay Lane adjacent to the Trans Pennine Way.
The waiting list for the allotments is maintained by the Parish Clerk. If you would like to be added to the list please email your full name, address, contact phone number and email address…(click here to email)
This recipe is an easy way to do something slightly more unusual with rhubarb.
- 6 stalks rhubarb, leaves removed and cut into 5cm long pieces
- 100ml orange juice
- 1 thumb fresh ginger, grated
- Demerara sugar to taste (if using the recipe for a dessert use more than if using it as a breakfast with something like granola and yoghurt)
Put the orange juice, ginger and sugar into an oven proof dish. Leave for 1/2 hour, stirring occasionally.
Add the rhubarb and stir to coat it in the liquid.
Put on a lid or silver foil. Place in a moderate oven for around 30 minutes.
Remove the lid after 15 minutes.
Cook until the rhubarb has cooked and turned a little brown and the sauce has thickened slightly.
For a fancier variation, leave out the ginger. To serve, allow the rhubarb to cool slightly. Place some of the rhubarb pieces into a glass, then an ice cream layer, then crushed ginger biscuits and drizzle some of the orange juice liquid on top as a sauce.