The Royal Horticultural Society has declared this the first National Gardening Week! Of course, it’s a fitting time for it as the garden is springing into life and there’s a lot of work to be done out there. I’m badly behind, although there have been one or two results for our efforts round here, including all of our sweetcorn plants sprounting strongly and 4 broad bean plants have so far shown their heads!
This year though, for some reason, the rhubarb is already proving to be a star trooper, with some very strong stalks begging to be picked. So… we did just that, and since the weather has returned to it’s regular ‘chilly’ setting with frost overnight, a simple crumble seemed just the way to use up our first spring produce!
This crumble needs remarkably little sugar (making it a fairly healthy sweet treat!), partly because the small apples were so sweet and also because I have found our spring rhubarb to be nowhere as tart as I remember rhubarb of old! I used a good quality meusli with whole almonds and big juicy californian raisins, which produces a loose crumble, but is worth it, I think!
Rhubarb and Apple Crumble
A good handful of rhubarb stalks – about 6 or 7, chopped
2 small eating apples, peeled and finely chopped
1 large tblsp honey or maple syrup
1/4 cup butter or vegan margarine
1 cup meusli or meusli and oats mixed (use gluten free if desired)
Preheat the oven to 180˚C, 350˚F or gas mark 4.
Put the rhubarb and apple, mixed, into the bottom of a casserole or pie dish. Pour on the honey or maple syrup and stir briefly.
Melt the butter or margarine in saucepan. Add the meusli and oats and stir until coated in butter/margarine. Spoon over the fruit mix.
Cook in the oven for about half an hour, or until all the fruit is soft. Check the crumble about half way through and if the crumble has browned, but on a lid, or cover with tin foil.