Sunday, June 29, 2014

Rhubarb-raspberry crumble - organic garden harvest recipe

Rhubarb-raspberry crumble baking on the grill

My organic suburban garden is really thriving this summer thanks to plentiful rains and warm sunny days.  I've been posting some daily harvest still life photos on the Resourceful Cookie website on the garden page if you'd like to see what the garden has been producing.

I've been having fun kitchen adventures coming up with meals that use fresh picked produce.  It's sometimes a challenge to come up with a dish that incorporates just a handful of whatever few things might be ripe that day or an over abundance of something else on another, but it gets the creative energy flowing.  It's hard to go wrong when you are using the freshest ingredients you can get.

This past week, the garden offered up rhubarb and raspberries so I used this recipe for vegan cherry-rhubarb crumble over at Sweet Potato Soul for my inspiration.  To keep from overheating the kitchen, I opted to bake this outside on my gas grill.  Here is my version:

Raspberry-rhubarb crumble

serves 6

2 cups old-fashioned oats
1 cup whole wheat pastry flour (can use gluten free flour)
1 cup raw sugar
2 teaspoons cinnamon
1 teaspoon vanilla extract
1/4 tsp sea salt
½ teaspoon baking soda
6 oz coconut oil or other diary or non-dairy butter of choice
1 tablespoon mint or lemongrass, finely chopped (optional - I used pineapple mint)
5 stalks of rhubarb, chopped into ½ inch pieces
3 cups fruit (cut into bit-sized pieces if necessary - I used raspberries, but cherries, blueberries, blackberries, strawberries peaches, apples or pears work just as well)
ice cream or yogurt for topping (optional - choose your favorite non-dairy or dairy version)

Preheat oven to 375 degrees F.

Set 2 tablespoons of the sugar aside.

In a food processor or in a mixing bowl,  mix together the oats, flour, sugar, cinnamon, salt and baking soda. Cut in the vanilla extract and coconut oil or butter until you have medium sized crumbs.

In a large cast iron skillet or 9 x 13 inch oiled baking dish, put in about 2/3 of the crumb mixture and pat it down firmly to form the crust.  Layer the rhubarb and fruit over the crust and sprinkle with the reserved 2 tablespoons of sugar and mint or lemongrass if using.  Sprinkle the remaining 1/3 of the crumbs over the top of the fruit.

Bake for approximately 30 minutes or until everything is bubbly and the top is lightly browned.  Cool slightly and serve topped with your favorite ice cream, whipped cream or yogurt if desired.

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Sunflower in the garden

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