It’s rhubarb season; a food which I always look forward to seeing appear in all it’s triffid like glory at this time of year.
This vegetable, often considered a fruit, is nutritionally outstanding being super high in fibre and rich in some immune promoting nutrients such as Vitamin C, beta-carotene (which can be enzymatically converted to vitamin A), polyphenols, lutein and zeaxanthin. A collection of incredibly protective compounds.
This recipe offers a slightly healthier take on the traditional rhubarb crumble. The deliciously sour taste of the rhubarb melds well with the soft sweetness of the pear. I have taken out the traditional bulk of sugar and added some calcium rich seeds. Pomegranate gives extra crunch and texture. Just wonderful. I hope you enjoy.
Serves 6
Ingredients:
3 ripe pears
600g rhubarb
1 teaspoon of maple syrup
finely grated zest and juice of 1 orange
1 pomegranate
For the topping:
200g wholemeal flour (gluten free works too)
200g cold butter , diced
50g soft, light brown sugar
50g porridge oats
50g sesame seeds
Image by Eva Elijas
Method
STEP 1 Heat oven to 200C/fan 180C/gas 6. For the topping, tip all the ingredients together and rub with your fingers until you have a fine crumbly texture. Pop this into the fridge.
STEP 2 Peel the pears and chop into large chunks, then chop the rhubarb into finger-length batons. Add to a small saucepan with a few tablespoons of water and simmer for 4 minutes to soften. Tip into a large ovenproof dish and toss with the maple syrup, orange zest and juice. Crumble over the topping and bake for 30-40 mins until golden and bubbling at the sides. Leave to cool for 5 mins before serving into bowls. Whilst the crumble is cooling, spoon out the flesh from your pomegranate.
Add some of the seeds from this delicious fruit for added crunch and healthiness. Serve with custard, cream or plain yogurt works well too.