Our friend Colette took Freddie through these rooms to the walled kitchen garden, bordered by apple, plum and damson trees. Left to its own devices, rhubarb produces flamboyant green and red-veined leaves, which also happen to be poisonous. Freddie helped to pick the stems and ran off to build a den with his friend Matthew. “We don’t eat enough puddings,” said Freddie as they ran off. “Can you make a rhubarb crumble?”
The crumble topping is made from oats, rather than flour and helped to ensure that rhubarb scored 9 out of 10. Do you have a favourite rhubarb recipe to share? Let us know.
Rhubarb and Oat Crumble
75g caster sugar
Rind and juice of one large orange
1 kg rhubarb stalks
For the topping:
225g whole porridge oats
175g brown sugar
1 teaspoon of ground cinnamon
Preheat the oven to 180C. Chop the rhubarb stalks into 3cm pieces. Wash the orange and finely grate the rind. Then squeeze the juice from the oranges. Place the caster sugar, orange juice and rind with the rhubarb pieces in a pan over a medium heat, stirring for three to four minutes. Pour into an ovenproof dish.
To make the topping, melt the butter in a large pan. Remove from heat and stir in the cinnamon and brown sugar. Then add the porridge oats and stir so they are well-coated. Evenly spread the oat topping over the rhubarb and bake in the oven for 35 to 40 minutes. The topping should be golden brown and the rhubarb bubbling. Serve with Greek yoghurt, custard or icecream.