The first seasonal recipe for spring is a rhubarb crumble! I love rhubarb, and it’s one of the only fruits that grows in the UK at this time of year that is relatively easy to get. It’s great for jams, chutneys and pies, but I chose a crumble because crumbles are super easy to make yourself. You can buy a crumble mix from a supermarket, but it’s simple to make yourself, and I promise, it tastes better.
Ingredients:
- 500g Rhubarb cut into small chunks (it’s ok to use it if it’s still green)
- 150g sugar (if you’re making this as a vegan recipe, double check whether the sugar is vegan)
- 3 tbs alcohol (optional) – port, madeira wine and rum all work well, adjust the amount to taste
- 50g oats
- 90g self raising flour
- 85g cold vegan butter
Method:
- Preheat your oven to 200C.
- Chop up your rhubarb and add it to a saucepan with 100g of the sugar and your alcohol if you’re using it.
- Cover your pot and simmer the rhubarb mixture for about 10-15 minutes until it is soft, but not mushy.
- Transfer the rhubarb to a large baking dish.
- For the topping, rub together your vegan butter and self-raising flour until it resembles breadcrumbs.
- Add your oats and sugar and mix until combined.
- Scatter the crumble mix over the rhubarb and then bake for about 15 minutes or until golden brown – this time fluctuates a lot depending on how much liquid is in your rhubarb and what alcohol you use, so just keep an eye on it!
- All done! Serve alone, or with ice cream or custard. Enjoy!
So there’s the first seasonal recipe for spring! I hope that you have fun making this recipe.
Waste Makes Waste 