Summer Berry Pavlova with Rhubarb granita
In memory of my childhood favourite rhubarb dessert, I decided to put my own Summer time spin on it for this pavlova.
Life, with Clotted Cream
An ordinary life with a dusting of luxury.
Apple and rhubarb crumble
I’m not a massive fan of crumble…
But my hubby absolutely loves it! I really like to surprise him every so often with a crumble for dessert and this apple and rhubarb really hits the spot.
During lockdown we, like everyone else, had to find creative ways to keep ourselves occupied. One of the things we’ve discovered was the beautiful walks around our new house (we moved about a month before Covid struck). One of these walks led us to a pick your own farm where there was an abundance of fruit and vegetables.
As soon as regulations lifted we made a massive outing to the farm. We picked to our heart’s content as much raspberries, gooseberries, strawberries, beans, carrots, corn rhubarb and other yummy delights.
Apple and rhubarb crumble
Ingredients
- Fruit filling
- 300g rhubarb, chopped
- 1 Bramley apple, chopped
- ¼ cup brown sugar
- 1 tablespoon of cornstarch
- 1 teaspoon vanilla bean paste
- ½ cup plain flour
- ½ cup rolled oats
- ½ cup brown sugar
- 50g unsalted butter, cubed
Crumble topping
Directions
- Fruit filling
- Chop the fruit and mix with the vanilla first.
- Mix the sugar with the cornstarch, then mix with the fruit.
- Spoon into an oven proof dish.
- In a mixing bowl, combine the flour and the oats with the sugar.
- Spoon over the fruit.
- Dot with the butter cubes and place in the oven.
- Bake for 20-30 minutes until the top is golden brown.
- Serve with warm custard or cream.
Set the oven to 180℃.
Crumble topping
Are you in search of some more sweet recipes?
Chocolate Cherry cheesecake (with gin)
Did someone say chocolate cheesecake?!
Peppermint crisp fridge tart
When I was little my mum always made a massive spread for my birthday each year. One of my favourites was Peppermint Crisp tart.
Life, with Clotted Cream 