Rhubarb again!

Some of you who have been following my blog will know that I am learning to love rhubarb again! This is just as well considering the amount of rhubarb I am harvesting from the allotment.

I was astounded to see the price of rhubarb when shopping the other day – two pounds for 4 or 5 stems. An incredible price when it’s so easy to grow. However, I also spotted a recipe card in the supermarket and thought I’d give it a try for Sunday dinner. It’s variation on rhubarb crumble, using strawberries.

As luck would have it, I had a bag of strawberries lurking in the depths of the freezer which needed to be used up. I had a glut of strawberries from the allotment last year and had experimented with freezing some whole strawberries. Somewhere I had read that by coating the whole fruits in sugar they kept their shape and texture. It was a partial success – and the strawberries were fine to use in this recipe.

The result was a lovely fruity base with a nutty, oaty topping – ‘rather like muesli,’ said The Husband.

Rhubarb and strawberries

Strawberries and rhubarb from the allotment

Rhubarb and strawberry crumble

Straight from the oven – rhubarb and strawberry crumble

Rhubarb and strawberry crumble


You can find the recipe here.






The verdict. The Husband really enjoyed it, even though he’s not particularly keen on crumbles (or muesli) . Unfortunately Son Number 1 wouldn’t try it, I seem to have passed on my feelings about rhubarb to him. My opinion – yes I would definitely use this recipe again. The strawberries just take the edge off the tartness from the rhubarb and I liked the crunchy topping.

One thing that slightly worried me about this recipe card was the caption at the bottom.Midweek pudding

Now, have I been a neglectful mother/wife/cook all these years? Puddings are for when I have time to cook at the weekend or for special occasions. Is there anyone out there who regularly makes midweek puddings?


15 thoughts on “Rhubarb again!

  1. Puddings are for any time! (assuming puddings mean desserts?)
    So adventurous, to eat rhubarb! I take a pass, myself.
    Before I was gluten free, I loved crumbles, and such. Now, I just have to find new, GF recipes.


  2. Is there a British version of Martha Stewart? If so, she wrote that note at the bottom of the card. Just ignore it. You’re doing fine and that crumble looked delicious…Weekday, weekend, whatever.

    Liked by 1 person

  3. Thanks and I will be making the crumble! ☺

    Lauryn Awbrey
    Reader Ministry Officer
    Diocese of St. Albans
    Holywell Lodge
    41 Holywell Hill
    St Albans
    Herts AL1 1HE
    tel. 01727 818151
    You can follow me on Twitter: @RMOLauryn

    Liked by 1 person

  4. As a child of the 70’s we did have a pudding every night and personally I think puddings are for when you need them… I’ve just been to the bottom of our garden and chopped down our rhubarb so there’ll be a rhubarb crumble for us tonight and one going down to my parent’s house with my son tomorrow. I always use a mix of oats, oatbran, muscovado dark sugar and demerara sugar in with my basic crumble recipe as the crunchier and oaty the better at our house. The Curly One (Son 22) doesn’t really like rhubarb but loves rhubarb crumble… aren’t we all funny about what we like and don’t like! Sharon x

    Liked by 1 person

  5. I love using strawberry in a rhubarb crumble, as it negates the need to add extra sugar to sweeten the rhubarb which makes it a healthier crumble option ……. at least that’s my story and I’m sticking to it 😀

    As for puddings: they’re for anytime you feel the need for one 🙂 xxx

    Liked by 1 person

  6. As a young boy living in Falls City OR. rhubarb seemed to grow every where. Grin … but I never developed a taste for the stuff. But it is just as well, no rhubarb grows in hot dry Oklahoma.

    Happy gardening

    Liked by 1 person

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