Pinks and greens
Rhubarb is back in season, already! It is such a pretty vegetable, I absolutely love the combination of pink and green in it. We do eat with our eyes as much as with everything else don’t we? But how do you eat this fruity vegetable? Yes, technically it is a vegetable, not a fruit, because it doesn’t have seeds in it. Nevertheless, we tend to eat is as fruit.
So how do you have rhubarb? As a kid I used to pull a stick out in the garden and suck on them for ages. The fibres were a bit too hard to really eat it, but I used to have them as a kind of lolly pop. A lolly pop that I could simply pick up out of the garden whenever I wanted one!
This rhubarb crumb bar is just one way to prepare the rhubarb as a whole. It makes a great, filling and healthy breakfast, especially with a big spoonful of full fat Greek yoghurt, similar to the way would have an oaty fruit crumble in the morning. The crumb bar is just slightly more like something you would have in a fancy coffee-bar, but then in the peace of your home.
Other ideas to prepare rhubarb
You can also use rhubarb in a crumble combined with pear as on the BBC Good Food website. It is a good time to make this now as some pears are starting to go off a bit now and are sometimes better cooked than fresh. Rhubarb on the other hand is at it’s best now. The same counts for apples, it is a great way to finish floury apples.
You could also make a rhubarb compote or stew like Jamie Oliver does, which tastes great with meatballs or sausages and mash or on your porridge in the morning.
But why not start with this lovely rhubarb crumb bar for tomorrow’s breakfast?
Rhubarb Crumb Bar
|Prep:||Cook:||Yield: 16 squares||Total:|
- For the fruit mixture
- 2 cups of chopped rhubarb (200 grams)
- 1 cup of (frozen) raspberries (100 grams)
- 1 tbsp lemon juice
- 1 tbsp coconut sugar (or other sugar)
- 1/2 inch of fresh ginger root mashed or cut up very finely (optional)
- For the crumb mixture
- 1 cup of desiccated coconut (85 grams)
- 1 cup of of oats (85 grams)
- 3/4 cup wholemeal flour (100 grams)
- 1/4 cup of coconut sugar (40 grams) (or runny honey)
- 2 tsp of baking powder
- 1/3 cup of rapeseed oil (80 ml)
- 1/2 tsp ground cinnamon
- Mix the fruit, the lemon juice and the tablespoon of coconut sugar together and put on the side. Add the ginger if you like a little punch or leave it out if you prefer a more traditional fruit crumble taste.
- Mix all the dry ingredients for the crumb mixture together and stir well.
- Line a baking tray with baking paper.
- Add 3/4 of the crumb mixture to the baking tray and press it well into the dish, to help it all stick together.
- Spread the fruit mixture over the pressed crumb mixture.
- Crumble the last quarter of the crumb mixture evenly over the fruit.
- Bake in the oven on 180 degrees Celsius for 25 minutes.
from More Than Just Carrots