I've got two crowns of rhubarb in the garden. One is quite exposed right next to the veg plots. It doesn't really do much in Spring, but by Autumn the stems are deep red and delicious. My other crown sits in a more sheltered spot behind the house and it's been ripe for picking since last month already! 

I like rhubarb. I think because it's not too sweet. I love adding it to kombucha along with chunks of ginger. You can really taste the flavours. Rhubarb crumble is also a favourite, because it's quick and simple. In autumn crumbles are a great way to use up apples from the garden. 

Since we're all in a bit of a quandary at the moment as to what can and can't be bought in the supermarkets (Corona 2020 if you're reading this at a later date!) I'm going to try and make the recipe flexible. You can't really get it wrong to be fair. 

Enjoy this delicious comfort food with friends and family this weekend. 

INGREDIENTS (enough for 4-6 portions)

3 stems of rhubarb finely chopped 

3 apples cored and chopped (or pears)

100g frozen fruit (cherries, blackberries, blueberries, raspberries)

100g rolled oats (porridge or I used muesli because my shop has no porridge) 

100g coconut oil

75g flour (I had some gluten free in already - buckwheat or almond could work too)

50g sugar (I used coconut sugar but you can use maple syrup or honey if not vegan)

1 tsp cinnamon (or all spice / cloves / nutmeg) 

METHOD 

Add the chopped fruit and frozen berries to a saucepan over a low heat. Warm gently. If the taste of the fruit is too sour for you, add a spoonful of sugar. You want the fruit to be soft but not squishy

Once stewed, spoon into your ceramic crumble dish

Spoon the coconut oil into a pan and melt it. Add the oats and flour and stir well. Add the sugar and cinnamon 

Once combined, spoon onto the fruit and place the dish in the oven for approx 20-30 mins, checking regularly to ensure the top is turning golden but not burning

Serve warm with vegan ice-cream