When Mum generously offered me some rhubarb stalks from our neighbour’s garden (let’s say where I come from gardens are perceived as communal – if you’ve run out of, say, parsley you’ll pick it from your neighbour’s veggie patch and vice versa) I was delighted. There are so many delicious ways one can use rhubarb! I love the tartness of rhubarb and how well it works especially in sweet dishes and how well it works with apples, raspberries, strawberries, ginger, allspice, apricots, all sorts of nuts…
Back home, I decided to go for the classic – a crumble. A rhubarb apple crumble to be exact which ended up so utterly scrumptious that even Mr A asked for seconds, something highly unusual.
- 2 stalks rhubarb
- 1 apple
- 1 ts ginger
- 1 tbsp sugar
- 1/2 tbsp lemon juice
- 50 g sugar
- 50 g butter
- 75 g flour
- 1 tbsp almond slivers
- Wash and peel rhubarb & apple.
- Cut them into little pieces. (I cut the rhubarb into approx. 3 cm long stalks, the apple into little cubes of 2cm)
- Peel and grate the ginger.
- Put everything into an oven-proof dish, mix with sugar and lemon juice.
- Mix flour and sugar, then crumble the butter with your hands and roughly mix everything together.
- Spoon the crumble onto the fruit, top it with almond slivers and put into the oven at 180°C for approx. 20 mins or until golden brown.
- Crumbles are meant to be creative. Choose your favourite fruit, add your favourite spices and go for it! What about a warming apple-pecan crumble with cinnamon and rum-raisins for a cold day or a refreshing berry crumble with vanilla ice cream for a summer dessert?