I was out at a farm in Wetherill Park last week and was taken back by rows and rows of Rhubarb growing, with there bright red stalks. Here in the Sydney basin they are at there best now through to the beginning of Spring. Rhubarb is a perennial and can be harvested for years. We are luck it is at its best here in Winter as there is nothing better than a Rhubarb & apple crumble on a cold night. A love opening the cupboard to see what is going into my crumble mix. I look for flour, butter and brown sugar first with 100g of each. Then oats, nuts (almonds, pecan, macadamia, walnut or hazelnuts) desiccated coconut, nutmeg, cinnamon & ground clove (small pinch, as clove is strong in flavour). Just remember the mix should look like bread crumbs but when squeezed compacts into a lump in your hand. For a twist add star anise to your apple & rhubarb mix. Then add pistachio, desiccated coconut, cinnamon, clove & cardamom to the crumble topping. Any left over crumble mix also goes well on top of your muffins or cake before you bake them for a crunchy finish on top.
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