Happy Humpday!! And thanks for all your supportive comments regarding writing more about yogic philosophy. I really appreciate and hope I can do the topic justice.
Anyway, on with the recipe…..
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Every week we get an organic veg box delivered from Abel and Cole. I love opening it up and finding out what goodies have been sent.
Towards the end of winter it starts to get a bit boring. Because it’s all relatively locally grown you do end up getting a bit sick of root vegetables. However, spring has certainly sprung in the vegetable department if not entirely in the weather department (although we’re holding out hope for 23*C today) and this week we got zucchini, asparagus and these beautiful stalks.
Rhubarb.
So I figured it was time to make a rhubarb crumble. These are so much easier to make than pies becasue you don’t have to faff about making pastry, but they are just as delicious!
First, in your food processor mix together a slice of bread, 4oz (100g) of vegan margerine, a dessertspoonful of caster sugar and 5oz (125g) plain flour, until it looks something like this (the mess is optional, remember to make sure the lid is on tight folks 
).
Meanwhile chop up your rhubarb and put it in a pan along with two dessertspoonfuls of caster sugar and a splash of water. Heat over a medium heat until it starts to simmer and soften.
Then, put the rhubarb mix in the bottom of a pie dish and spoon the crumble mix over the top.
Bake in the oven at 180*C (gas mark 4) for about 20 minutes.
Et voila.
Himself likes it with custard. I have yet to find a dairy free version of custard so I like it with soy ice cream.
Any fruit works, you can even make savoury ones (although leave the sugar out of the crumble mix if you do, obviously).
Enjoy!
