Rhubarb, Apple and Summer Fruit Crumble



A good old traditional British pudding! Crumble is another dish with endless possibilities, but rhubarb is in season right now, so why not give this a go?

Andrew: I was given some rhubarb by a friend, and a trip to the greengrocer turned up the other fruits, but most of the rest was in the store cupboard.

Dawn: Which is just how we operate here at Love Food HQ! Use what you have and what is seasonal, for taste and value.

Andrew: The two different sugars enhance the flavour, and the summer fruits added a rich colour.

Dawn: Save me some next time!


Serves 6

8 sticks of rhubarb cut on the diagonal into 4-5 cm pieces

150g caster sugar

1 large Bramley apple, peeled, cored and cut into 2cm cubes

100g dark or light brown sugar

1 punnet raspberries

1 punnet blackberries

For the crumble topping:

150g plain flour

75 g butter, cut into cubes

75g sugar (we combined the two from above)

40g porridge oats


  • Put the rhubarb and caster sugar in a saucepan on a low heat, the sugar will melt as the rhubarb begins to cook.
  • Drain off the liquid (this is delicious with vodka by the way) and set the rhubarb aside.
  • In another pan, repeat the process with the apple and the brown sugar, and a spoonful of water to stop it sticking.
  • Stir so the apple is well covered and cooks evenly
  • Allow the apple to cook on the outside but stay crisp in the centre.
  • Set aside to cool.
  • Meanwhile prepare the crumble topping by blitzing the ingredients in a food processor to resemble a breadcrumb texture.
  • If you prefer, you can do this by hand. Rub the ingredients between your fingers. It is more time consuming, but therapeutic.
  • Arrange the rhubarb and apple in an ovenproof dish, and scatter the summer fruits evenly around.
  • Cover with the crumble mixture.
  • Cook for 20-25 minutes at 190ºC/Gas Mark 5, until golden brown.
  • Allow to cool for 5 minutes, and serve with ice cream or custard.

Andrew: A great family pudding, for a chilly evening, and a super comfort food!

Dawn: You can have seeds and nuts in your crumble topping too!

Andrew: If you like your crumbles, make a bigger batch of the topping, and freeze in individual portions for the next time you have a go at this.

Dawn: Another time saving tip!

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Happy Mothers Day!

She comes in many forms…

from tall and elegant to curvy and cuddly through the spectrum of body shapes and sizes, colours, creeds and personalities.

One thing remains constant…

a Mother’s love.

God gave us our very own and special Mother to love, nurture and protect us, teach us right from wrong, guide us along Life’s path and equip us with self esteem that we may grow and sculpt as people.

God bless all Mothers on this celebratory day.

And a poem:

The Watcher

by Margaret Widdemer
She always leaned to watch for us
Anxious if we were late,
In winter by the window,
In summer by the gate.
And though we mocked her tenderly
Who had such foolish care,
The long way home would seem more safe,
Because she waited there.
Her thoughts were all so full of us,
She never could forget,
And so I think that where she is
She must be watching yet.
Waiting ‘til we come home to her
Anxious if we are late
Watching from Heaven’s window
Leaning from Heaven’s gate.



How to Knead Bread Dough

DSCI2665Our “How to Make Bread” recipe really does knead – get it? – the know-how on how to knead it so we’re setting out a few simple steps here for you to get to know how to work those magical few ingredients that make such a staple cupboard necessity for many.

Tips on Making the Dough

When making the dough, try to warm the bowl to speed up the process.

Measure all the ingredients – don’t guess the weights! You’re unlikely to guess correctly.

Add the yeast liquid to the dry ingredients using a wooden spoon or fork until they are blended together.

Work the dough until all the ingredients are combined, the dough is smooth in appearance and leaves the sides of the bowl clean.

Kneading the Dough

This is the essential part of making bread. Kneading strengthens the gluten in the flour, making the dough elastic-like in texture and enables the dough to rise more easily.

Turn the dough out onto a flour-dusted work surface and knead it by folding it towards you then quickly and firmly pushing it down and away from you with the heel of your hand. Give the dough a quarter turn and continue kneading in the same way as described kneading towards you and then pushing the dough from you for about 10 minutes until it is firm, elastic and non-sticky.DSCI2644


Once kneaded, the dough is ready for rising. Place in a bowl and cover the bowl with cling film.

Rising times may vary with temperature. Allow 1.5 – 2 hours at room temperature for the dough to rise. It should be double in size and the risen dough should spring back to its original shape when gently pressed with a floured finger.

The dough’s rising time can be quickened by placing it in a warm place such as an airing cupboard or on top of a radiator for about 45-60 minutes until it is twice its original size.

A second, short 2 – 3 minutes kneading and then shape, pop onto a baking tray and put in the oven.

Our recipe for bread is in our “How to Make” series and is found here, at “How to Make Bread” http://wp.me/p3lk3r-utDSCI2653

For regular cooking tips and food advice from the Cooking Duo, simply follow this blog by popping your email address in the box as indicated at www.forfoodlovers.wordpress.com or if you’re a blogger, too, Follow us. We want to get to know you, too! If you’re a fellow tweeter, we want to tweet with you, too! We’re @Love_Food_UK so let’s tweet together very soon! And you’ll find us on Facebook, Mumsnet Bloggers Network and Foodies100, too. See you over there soon, we hope! Happy bread making!