Strawberry & Rhubarb Crumble
One of my favourite go-to desserts is a crumble, healthier than most other puddings and very satisfying. Rhubarb is one of the first vegetables ready to harvest and I love the classic combination with strawberries.
For this crumble I chopped up four stalks of rhubarb and halved as many strawberries as would fit the oven dish. To this, I added a glug of cointreau, a tablespoon of honey (substitute it for any other sweetener) and half a vanilla pod and let it simmer in the oven at 180 degrees. After ten minutes I mixed in two tablespoons of cornmeal. I made a crumble of polenta, butter, oats, unrefined cane sugar, and maple syrup, and sprinkled it over the top. After 20 minutes it was golden brown and I left it to cool inside the oven. Very delicious! Even more spectacular when served with some whipped cream or vanilla ice cream to balance out the tanginess of the rhubarb.
Amaranth Granola & Dried Apple Crisps
I made a batch of healthy oatmeal cookies and used the leftover chocolate to make some chocolate raisins.