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| Mixed Salad Leaves |
Asparagus is doing well this year with all the sunshine.
For me, there is nothing that brings in the joys of spring more than rhubarb crumble.
It isn't difficult or fussy, so i think it's ideal for my first recipe.
Rhubarb Crumble.
Ingredient:
Three fat stalks of rhubarb, leaf part cut off
3 or 4 tbs Honey, more if you like it sweet. or you can use sugar
6oz of Flour
3oz of Butter
3oz of Sugar
Wash rhubarb and chop into inch long bits, place in a deep oven proof dish.
Drizzle the honey over rhubarb.
In a separate bowl rub the butter into the flour until it looks like bread crumbs
mix in the sugar and spread the crumble mix over the rhubarb.
Cook in the centre of an oven heated to 180 C for about 40 mins.
You can use up any old, but not brown, apples or pears by peeling and chopping in with the rhubarb. Also crystalised ginger can add a bit of a zing.
Rhubarb can also be bottled so you can enjoy this pudding in mid winter if you so wish.
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| Forced Rhubarb Leaves |
Rhubarb crumble is such a great and simple dish - so thankful when I can have my first rhubarb, especially after such a harsh winter.
ReplyDeleteCombining a day out and hunt for local food I headed to Dunster Castle. If you take a wander around the grounds you will find a working water mill that still grinds flour in the traditional way.
ReplyDeleteThere you can buy the most delicious organic wholemeal stone ground flour.
I used it instead of plain flour to make a rhubarb crumble that night and it was wonderful! It added a special something to the crumble mix. I also used some honey that had been taken off last year not quite ripe and so not suitable for sale. It had begun to lightly ferment and so the rhubarb tastes slightly boozy!