“Mother’s are like buttons, they hold everything together”…
Our Mum’s do so much for us and we are all a little guilty of taking her for granted now and then, but now is your time to spoil her and show off your baking skills to boot! Traditionally it was Simnel Cake that was most associated with Mother’s Day, a sweet marzipan Easter treat.
However for this Mother’s Day we suggest Wholemeal spelt, seed and oat rhubarb crumble. Sour and tart, yet sweet and smooth at the same time, rhubarb is a real treat for the tastebuds. Bang in season, now’s the time to embrace rhubarb in all its glory by bringing it to the table in a delicious crumble.
Wholemeal spelt, seed and oat rhubarb crumble
~ 1kg rhubarb chopped into 1cm chunks
~ 200g caster sugar
~ 1 orange zest
~ 1/2 orange juice
~ 1 thumb sized piece of ginger grated
~ 2 tsp cornflour
~ 150g The Little Mill wholemeal spelt flour
~ 150g melted butter
~ 150g caster sugar
~ 150g jumbo oats
~ 100g mixed seeds
Preheat the oven to 200ºC/400ºF/gas 6. Grease an ovenproof dish with a little butter.
Chop the rhubarb into 3cm pieces, halving any thicker pieces lengthways. Mix rhubarb with orange, ginger, sugar and cornflour. Add the rhubarb to the prepared dish.
To make the crumble simply melt the butter and mix well with the other crumble ingredients.
- Tip the crumble mixture over the rhubarb without pressing down. Place on a baking tray to catch any drips, and bake for 35 to 40 minutes, or until golden and bubbling. Serve with hot vanilla custard or cold cream. If you wish sprinkle over some dandelion petals, yes they are edible :-)