For any gardener or true foodie, there is nothing better than welcoming in a new season, and Spring, to me, is the 'mother of all seasons'. In she comes, flaunting her daffodils and tulips scattered among flower beds, vege plots and paddocks, and the hope of longer, warmer days creating an abundance of new life in all her colorful and ‘springy’ glory!
Then “whammo”, like a lightning bolt to the head, the thunder storms and Spring rain begins, closely followed by the irritating equinox winds and very soon the enthusiasm for all this “springiness” becomes a bit of a guild-ridden grind as you indulge in yet another coffee whilst adding to the biggest “to do” list of the year! All those lovingly nurtured seedlings await their coming of age to the big garden, the lawns have a mind of their own with all this wet stuff and ideas of cleaning out the “Chook Chateau” are thwarted by all that mud!
Now, let’s not sweat the small stuff (I hear the mirth of my entire family over that proclamation but I can, but try, to change my ways) how about we celebrate anyway!
So, today I’m sharing with you, a simple yet delicious recipe I made up (and thankfully wrote down). I was out picking the best selection from the various plots for my weekly delivery to Paris Butter and the rhubarb and rosemary ended up side-by-side in my trusty trug. They looked like a perfect match – the vividness of the rhubarb contrasting with the luscious fresh new shoots of rosemary. I immediately thought to myself “there’s a sweet recipe there” and that night we enjoyed my take on the traditional crumble to celebrate Spring (as we sat by the fire, still blowing a gale and raining cats and dogs outside).
Here you have it...enjoy!
Rhubarb & Rosemary Rumble
4-5 plump stalks Rhubarb, cut into chunks
1 cup fresh or frozen berries
2 T coconut sugar
1 cup rolled oats
½ cup coconut flour
¼ cup coconut sugar
½ cup sunflower seeds
1 T chia seeds
½ t cinnamon (or to your taste, I like more)
60g butter, diced
2 sprigs fresh Rosemary, finely chopped
Preheat oven to 180C and lightly grease a 30cm pie dish or any dish you prefer.
Place rhubarb and berries in a large bowl and sprinkle sugar on top, mix gently.
Set aside while you make the topping.
In another bowl, combine the oats, flour, sugar, seeds and cinnamon.
Rub in the butter to your preferred “crumble” consistency (or rumble as I call it).
Give the filling mixture another gentle stir then spread out evenly into prepared dish.
Add the chopped rosemary to the topping and sprinkle over the filling, rustic as you like!
Bake 30-40 minutes until filling bubbles up around the edges and “rumble” is golden.
Serve hot with ice cream, cream or yogurt (if you must!)
Note: use whatever flour and sugar you have available, I just like to use the coconut varieties.