Spring is certainly on its way on this sunny (but still bitingly cold) Saturday morning. We’ve been to the local markets this morning for a chai, a listen to some local musos, bumping into local folks and buying some gorgeous blooms. Daffodils always fill my heart with the most gorgeous sparkly feeling and they’re now sitting proudly on our dining room table, with only one to meet an untimely end due to DS1’s enthusiastic handling.
We’ve had a very busy August with social engagements on every weekend, so this is the first weekend we’ve had to just be and potter around the house and garden. I’ve got a handsome hunk of beef brisket defrosting and just came back from the garden with a colourful harvest for a roast and crumble.
When we were in Sydney last week I happened upon Jamie Olivers’ “Save with Jamie” and I’m feeling very inspired by the way he’s structured the book. Each section – chicken, beef, pork, lamb, fish and vegetables – has a “mothership” recipe and a number of dishes that use the leftovers. This is the way I generally cook anyway, but I’m looking forward to playing with ideas that I haven’t thought of before.
So for today, I’m doing a delicious big beef roast with carrots, turnips, beetroot and potatoes from the garden. I’ll then use the leftover beef to make beef rendang for tomorrow, and the rhubarb is going into an apple and rhubarb crumble. Crumble with rhubarb is such a great “crossover” food, as I’m still craving the comfort of aromatic spices and oaty crunch that winter asks for, and then the fresh, zesty, sourness of rhubarb to lighten things up for spring. I’ve been making a variation of the Women’s Weekly crumble for years, and I love using rye flour for an extra dark crumble.
Apple and Rhubarb Crumble
1/2 cup rye flour
90 grams cold butter, chopped
1/2 cup brown sugar
1/2 cup rolled oats
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
4 granny smith apples, peeled, cored, cut into chunks
1/4 cup water
6 stems of rhubarb, leaves removed, trimmed, washed, roughly chopped
1/3 cup caster sugar
- Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease a medium ovenproof dish.
- In a medium saucepan, combine apple and water. Bring to boil on high. Reduce heat to medium. Simmer, covered, 4–5 minutes, until almost tender.
- Add rhubarb and sugar. Simmer, stirring, for 2–3 minutes, or until rhubarb is just tender. Drain excess liquid. Spoon mixture into prepared dish.
- To make crumble: Sift flour into a medium bowl. Rub in the butter using fingertips until the mixture resembles breadcrumbs. Stir remaining crumble ingredients through. Sprinkle evenly over the fruit.
- Bake for 25–30 minutes, until golden and bubbly. Serve warm with thick greek yogurt. Makes for a delicious semi-sweet breakfast the next day too!