Apple and Rhubarb Crumble

Found this on the BBC website:

Roast Rhubarb and Apple Crumble
Serves: 4
Preparation Time: 7 mins
Cooking Time: 20 mins (Oven)

Ingredients
500g (1lb) rhubarb, cut into 2-inch lengths
500g (1lb) apple, cored, cut into wedges
100g (4oz) caster sugar
25g (1oz) butter, cubed
50g (2oz) plain flour
100g (4oz) luxury muesli
1 tblsp. light muscavado sugar
pinch cinnamon

Method
1. Put rhubarb, apple and caster sugar into a small roasting tin and roast at gas 7, 210 C for 20 minutes.
2. Rub together butter and flour and mix in remaining ingredients.
3. Spoon crumble over the roast fruit and bake for 15 to 20 minutes.
4. Serve with crème fraiche.
5. Stem ginger could be added to the fruit for a change.

I’m making it tonight with some rhubarb I ‘found’ on an abandoned plot - so I’ll let you know what it’s like.

rhubarb info

Written by exmonkey on May 20th, 2006 with 3 comments.
Read more articles on Recipes.

Bridging the Hungry Gap

Down the allotment at this time of year there is a lot of activity of the sowing, potting on and general cultivation variety, but generally slim pickings when it comes to harvesting - the notorious ‘hungry gap’. My plot is no different.

Actually, on my little plot, things are probably a bit worse. For some reason it has taken me a long time to realise that it is possible to grow vegetables over winter (missing the subtle nuances of the phrase “over-wintering varieties” in seed catalogues) and I have consequently ended up with nothing to harvest since, well, it was so long ago I can’t remember when. August?

But all that is about to change as today, in an attempt at year-round productivity, I will finally sow some brassicas. Assuming that the noise from my rumbling tummy doesn’t send me indoors to raid the fridge before I get started. Hungry gap, indeed.

Written by Pumpkinsouper on May 20th, 2006 with 3 comments.
Read more articles on General.