by sustainableholly | Sep 9, 2022 | dessert, Kitchen, Uncategorized
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.
Ingredients
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1 1/2 Cups Rolled Oats
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1 3/4 Cups Plain Flour
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1 tsp Baking Powder
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1/4 tsp Salt
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1 tsp Lemon Zest
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1/2 cup Melted Butter
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3/4 cup brown sugar
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2 TBSP Pureed Spinach Greens (1 1/2 cup fresh greens)*
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2 Cups Chopped Rhubarb (2cm chunks)
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1/4 Cup Sugar
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2 TBSP Cornflour
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3/4 Cup Water
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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.
Other Sweet Recipes
by sustainableholly | Aug 22, 2022 | dessert, Kitchen
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.
Ingredients
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1.5 cups of raw leafy greens*
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1 cup flour
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3 TBSP Sugar
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1 tsp Baking Powder
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1/4 cup milk
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1 egg
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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.
