Deliciously sweet, and tart Rhubarb Crumble Slice with hidden garden greens. This gooey-centered slice is easy to make and will make a yummy dessert or sweet treat for lunches.
Rhubarb Crumble Slice
Yield: 12- 15 slices
Delicious sweet and tart slice with refreshing hints of lemon. An easy snack for lunches or serve with yogurt or icecream for a yummy dessert!
Ingredients
Crumble / base
1 1/2 Cups Rolled Oats
1 3/4 Cups Plain Flour
1 tsp Baking Powder
1/4 tsp Salt
1 tsp Lemon Zest
1/2 cup Melted Butter
3/4 cup brown sugar
2 TBSP Pureed Spinach Greens (1 1/2 cup fresh greens)*
Rhubarb Filling
2 Cups Chopped Rhubarb (2cm chunks)
1/4 Cup Sugar
2 TBSP Cornflour
3/4 Cup Water
3 TBSP Fresh Lemon Juice
Instructions
Preheat the oven to 180degrees Celcius. Grease a 25cm square dish.
Add all the filling ingredients into a saucepan on medium-low heat until the Rhubarb has softened. Add a little extra water if it is too thick. You want it to be thick but still be able to roll off the spoon.
Allow to cool while you prep the base.
Mix together all the dry ingredients for the crumble. Add in the melted butter and greens. (You can skip the greens and add an extra TSPB of butter).
Press 3/4 of the mixture into the dish to form the base. Bake for 10 minutes and remove from the oven.
Pour over the filling and sprinkle the remaining crumble on top.
Bake for 30-40minutes until slightly golden.
Grate extra lemon zest on top to serve.
Notes
*Blanch greens such as spinach or chard leaves, blitz to puree, and add into crumble for added nutrition.
Packed with fresh greens from the garden these garden green pikelets are so fun to make. With subtle, fragrant herb flavours and vibrant green colour these pikelets are a delight to eat. Served with a delicious Rhubarb compote.
Garden Green Pikelets
Yield: 20-25 pikelets
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Vibrant green pikelets packed with fresh greens from the garden.
Ingredients
1.5 cups of raw leafy greens*
1 cup flour
3 TBSP Sugar
1 tsp Baking Powder
1/4 cup milk
1 egg
20-25 herb leaves (Pineapple Sage and Lemon Balm)*
Instructions
Rinse the leafy greens and remove any hard stems. Blanch the leaves by submerging them in a pot of simmering hot water for 30-40 seconds and then add them straight to a bowl of ice-cold water. This step will help the pikelets retain their vibrant green colour. Skipping this step may result in a duller green.
Strain the greens and place them in a blender or mixer along with the milk. Blitz until all the greens are combined to create green milk.
Add in the egg and lightly blitz to combine.
In a mixing bowl add flour, baking powder, and sugar. Stir to combine. Add the green mix slowly and stir to combine. Add about 1/4 cup of water to the empty green mixer or blender jug and shake to clean the residual green mix from the sides. Use this if the mixture needs a little more liquid. It should fall from the spoon quite easily.
Clean your herb leaves and remove any hard stems. have these laid out ready to add while cooking your pikelets.
Place a frying pan on low-medium heat and coat with a little vegetable oil. Spoon in your pikelets and add a leaf to the top. Once the pikelet has 3-4 bubbles appear carefully flip and cook for a further minute.
Serve with Rhubarb compote and yogurt or cream.
Notes
Leafy Greens - I used Warrigal Greens (NZ Spinach) and a few Nasturtium leaves. You could use any mild flavoured leafy greens such as spinach or chard.
Herbs - Pineapple Sage and lemon balm worked the best as they handled the heat. I also tried Mint and pineapple sage flowers and they were ok too.
