rhubarb, rhubarb, rhubarb

One of the signs that you're really living in the moment is when you don't think about saving stuff for later. When we visited the Bathurst Farmers' Markets, I was so enamoured by the sights, smells and tastes on offer that I completely forgot to buy any foodie souvenirs to take home.  I couldn't believe I'd missed out on all the good jams, pickles and oils, despite all the wonderful potatoes, tomatoes and bacon we did find.

But I was rewarded later. As we were just about to leave the farm, Sophie's mum Anne headed into her herb and vegie patch and enthusiastically pulled out great bundles of flat-leaf parsley, mint, rosemary and, most exciting of all, rhubarb. I was a very happy little vegemite on the way back to Sydney planning what I was going to make with it all.

The parsley was used much in the manner we had become accustomed to at the farm - as a garnish for just about everything - on eggs, in curries, atop salads.  The mint was made into a Pimms cup. The rosemary took a little longer to be incorporated but I have been enjoying just lifting the lid on its container and inhaling the amazing aroma.

But the rhubarb, oh the rhubarb, was destined for greatness.  The minute there was even the merest hint of chill in the air I was poised and ready to crumble.

Rhubarb and apple crumble
Adapted from this recipe

1 ¼ cups unbleached all-purpose flour
¾ cup brown sugar
½ cup rolled oats
½ tsp ground cinnamon
100g butter, chopped
3 rhubarb stalks, cut into ¾-inch pieces
2 apples peeled and chopped into cubes
¾ cup granulated sugar
zest of one lime and a generous squeeze of the juice
a splash of Pimms

Preheat the oven to 180 degrees C.  In a medium bowl, combine 1 cup flour, brown sugar, cinnamon and oats and then rub in the chopped butter until the mixture resembles clumpy breadcrumbs. Pop in the fridge for about half an hour. 

In another bowl, combine the rhubarb with the granulated sugar, the remaining ¼ cup flour, Pimms, lime zest and juice. Transfer the rhubarb mixture to an ovenproof baking dish, and distribute the crumble topping evenly over the rhubarb. Bake for 35 minutes, or until golden and bubbly. Serve warm, with cream or yoghurt. 
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