I clearly remember the dread I felt as a child when my mother would announce that we were having rhubarb and apple crumble for pudding. Why spoil a good apple crumble with rhubarb I thought. My three brothers and I would joke that it looked like birds brains.
Now thankfully I love rhubarb and look forward to the rhubarb season each year. I enjoy it steamed and served up still firm with yoghurt and a drizzle of maple syrup for breakfast. I even put it in apple crumble although it’s not cooked to “bird brain” consistency; I prefer it al dente.
I first tried to grow it last year. My mother warned me not to as it’s so invasive in the Australian climes. Sadly that wasn’t my problem. The four crowns withered up and became dirt.
This year I was determined that it wouldn’t beat me. I bought four more crowns, planted them and hoped. Six months on and three crowns have survived. A few stalks grew up from two of the crowns. One just has leaves. It certainly won’t be invading my veggie patch any time soon.
Last year with the failure of my rhubarb crop I bought loads of it and went crazy making bottles and bottles of rhubarb vanilla vodka. It was, and still is, very good. Especially with some bubbly.
I came across this recipe for Rhubarb Crumble Slice in the BBC Gardeners’ World magazine. I’ve made it a number of times already this season. It’s quick to whip up and at a recent bake sale disappeared the moment I put it on the table. I have adapted the recipe slightly as the original recipe was too sweet and we are dairy free and gluten free. It’s very forgiving though so play around to adapt it to your tastes.
(to view in full size, please left click on the image; to download & print the recipe card, please right click)
Thank you so much for reading!