By the end of December I had eaten so much rubbish I was almost sick of cheese (I said almost!) and I craved fruit and vegetables. By New Year's Day I was eating grapes and drinking mineral water on the train home. I've been pretty good at fitting in my 5 a day over the last two weeks so when Sainsbury's e-mailed with their 5-a-day challenges as part of their Live Well for Less campaign I jumped at the chance to try and create two bakes loaded with fruit and veg.
I'm starting off with a crumble because a) I love crumble and b) it's bloody freezing and therefore absolutely crumble appropriate weather. As I am typing this my hands are so cold they keep seizing up. Our flat has always kept warm but tonight it is super cold and I need fleecy socks and mittens. I also wanted a reason (like I need a reason) to cook with rhubarb. Forced rhubarb is the most gorgeous pink colour. I always think of it as a fruit and therefore am quite happy to call it my favourite fruit (even though we all know it's a vegetable). Gratuitous rhubarb instagram shot below...
I've become abit in love with spelt lately and when Miss Foodwise posted her apple and cranberry spelt crumble the other week I couldn't get the recipe out of my head. So, tasked with the Sainsbury's challenge and knowing it was far too early in the year for a summer fruit pudding and piling berries on a chocolate cake would be a cop out, I decided it was crumble time. Sadly I was missing custard, crumble should always be served with custard. I added half a teaspoon of ginger to the fruit because ginger goes so well with rhubarb and it adds a little zing - there really was no other word - to the fruit.
Fruity Rhubarb Spelt Crumble
(Recipe adapted slightly from Miss Foodwise)
3 rhubarb stalks
4 small apples, peeled and cubed
50g frozen or fresh pitted cherries
50g frozen or fresh blueberries
1/2 teaspoon ginger
150g demerara sugar
For the crumble
100g wholemeal spelt flour
50g Demerara sugar
60g porridge oats
100g unsalted butter, cold and cubed
50g flaked almonds
- Over a medium heat, soften the fruit in a pan with the sugar and ginger for about 5-7 minutes. Don't let it turn to mush, keep the fruit whole. Remove from the heat and let cool.
- To make the crumble, mix the flour, sugar and oats. Add the cubed butter and rub in with your fingertips until it looks like course breadcrumbs. Mix in the flaked almonds. Place in the fridge for an hour to chill.
- Preheat the oven to 160 C/320 F. Place the fruit mix in an oven proof dish and sprinkle over the crumble mixture.
- Bake in the oven for 30-40 minutes. Let cool for a few minutes as the fruit will be very hot then serve with lovely lovely custard.