My mum is quite lucky where she lives, its a small community and the neighbours are always dropping off excess fruit and vegetables from the gardens, lucky for me when mum called yesterday asking if I wanted some Rhubarb, following another drop off, however what I didn't count for was the 1.5kg it totalled in at!! Don't worry this recipe merely uses 3 sticks, I am trying currently to decide how to eat the remainder!
Additionally, the nice people over at Kellogg's also recently sent me a few boxes of their new muesli 'Nature's Pleasure' to try out. I have always liked muesli and jumped at the chance to try, and was pleasantly surprised. I really enjoyed the crunchy oaty flakes and the juicy fruit, the main bonus is that it does not resemble rabbit food or have the 'dust' thats quite common of muesli!
Nature's Pleasure comes in four varieties:
Apple & Blackcurrant - possibly my favourite, the slices of apple are a real treat
Raspberry & Cherry - my 2nd / joint favourite! I really like the tartness of the fruit in this, is great for breakfast time
Almond, Pecan and Raisin - I really like the crunchy nuts and overall balance of this one
Almond, Pecan and Cashew - This is a little dull for me, its not terrible by any means but I just really preferred the others! Am not sure if cashews are a little out of place at breakfast..
Nature's Pleasure are available in stores now, I hope you enjoy them as much as I do
And so back to the rhubarb, the first recipe that sprung to mind was Rhubarb crumble & custard, this is my twist on it, hope you like it! You will need oven proof serving dishes
Makes 3-4 portions, my bowls are quite big
Prep 15 mins
Cooking time 25 mins Ingredients
3 sticks rhubarb
apx 2 tbsp sugar - it depends how tart / sweet you like rhubarb
1 small handful Raspberry & Cherry Nature's Pleasure
30g granulated sugar
1/4 tsp ground ginger
1/2 tsp ground cinnamon
Golden caster sugar or brown sugar
1 small carton ready made custard
1) Cut the rhubarb into 1cm chunks, place in a saucepan with 2-3 tbsp sugar, gently simmer for 10-15 minutes or until nearly all the rhubarb has softened, remove from heat. Pre-heat oven 160 fan / 180 normal oven
2) Either by hand or processor, crumble the butter & flour together, to form rough breadcrumbs, add the 30g sugar, cinnamon and ginger and lightly mix
3) Pour enough custard into the serving dishes to form a thin layer, spoon over the rhubarb mixture, evenly divide the crumble topping over the rhubarb layer, then sprinkle over the muesli to form a final loose layer, sprinkle a little of the golden caster sugar over
Place the dishes on a baking tray and cook for 25 minutes or until the custard is bubbling
Allow to cool for at least 10-15 minutes before diving in, they are very hot and delicious inside!