This month’s seasonal veg (which is actually also a fruit!) is forced rhubarb. It’s a bit of a cheat as it’s force grown and so whilst not actually ‘in season’ as such, it’s usually prevalent in March to make up for the lack of other seasonal produce.
I initially intended to make this healthy desert from Tesco’s Real Food magazine:
But then I decided it would be much more fun to make mini rhubarb crumbles, particularly as the weather seems to have given up on its recent attempt at spring.
Makes 5 mini crumbles
200g forced rhubarb (around 4 stalks)
75g plain flour
35g caster sugar, plus extra for sprinkling over rhubarb
1. Pre-heat the oven to 180℃/360℉/Gas Mark 5
2. Cut the rhubarb into chunks of approx 5cm (here I cut them to fit the base of these ramekins, which came from those delicious Gü puddings– heavenly, but so not thrifty)
3. Sprinkle a bit of caster sugar over the top of the rhubarb and set aside
4. Measure out the flour and sugar and then rub the butter in until the mixture resembles fine breadcrumbs
5. Pour the crumble mix over the top of the rhubarb
6. Bake in the centre of the pre-heated oven for approximately 20-25 minutes, until the rhubarb is soft and the topping is lightly golden
Serve whilst warm with ice cream or custard.