The rhubarb season has started again! And I am lucky enough that a friend of mine grows them in this garden so I have a regular supply of fresh rhubarb. Apparently they are really easy to grow and you basically don’t have to do anything, just gather your crop when the time comes. Sounds appealing! I have a little share of communal garden where I could try that. I am not great at gardening so my corner usually looks abandoned but I have cleaned it up last week with the ambition to do something with it. Rhubarb would be useful, and my little green corner would look like it is actually being taken care of.
What do you need?
2 smalls sticks rhubarb – 200 g raspberries – 50 g butter – 100 g flour – 50 g brown sugar – 50 g caster sugar – 2 spoonfuls almond meal
How to make it?
1. Preheat your oven to 200 C. Peel the rhubarb and cut it into small pieces. In a bowl mix the raspberries, the rhubarb and the caster sugar to coat the fruit. Rhubarb is quite tart so you need a bit of extra sweetness. Then place the fruit in ramekins.
2. Mix the flour, almond meal, softened butter and brown sugar. Use your hands to work the ingredients until you obtain a crumbly texture. Cover the fruit with it.
3 Bake for 30 minutes and let it cool down. Eat warm with clotted cream, yoghurt or vanilla ice cream.