What does home mean to you?
For me it means long weekends in the country. It means market trawling, avocado picking, and a whole lotta cooking. It means the sound of wood getting chopped, fire being stoked and the thud thud thud of a little fox terrier’s tail against the glass door.
It’s a treat to come home and do precisely nothing for a couple of days except eat, read, walk and relax. Did I mention eat? When I’m home the gym is replaced by fresh air, the laptop is ditched (usually) for a dog-eared book and I’m constantly astounded by how QUIET it is at night time.
The local markets are held on the first Saturday of every month, and have been running solidly for about 40 years. You’ll find anything from fruit, veg, and big pots of locally made honey, moccasins, plants and HUGE wooden axes presumably (and hopefully) to chop wood. They’re pretty horror-movie looking. My favourite are the ‘junk’ stalls – where I take pleasure in rummaging through old cutlery, and bartering with the dusty, bearded owner over antique plates and milk bottles (got him down from $10 to $8 and Dad informs me I was still ripped off). Drats.
Today Mum and I made this warming dessert using ingredients from our market swag: pink lady apples and a big bunch of fresh rhubarb. It’s an easy and quick treat you can whip up anytime you feel like some of that warm country lovin’. Serve with a big dollop of coconut ice-cream or yoghurt.
Not pals with gluten? Simply replace the rolled oats with rolled quinoa flakes, and the flour with almond meal or GF flour.
Serves 4 – 6
What you’ll need
- 3 cups diced, peeled rhubarb
- 1 tbsp grated orange rind
- 1 apple (peeled and diced)
- 1 tbsp water
- 1 tbsp maple syrup
- 6 tbsp rolled oats
- 1 tbsp wholemeal flour / almond meal
- 1 tbsp shredded coconut
- 1 tbsp chopped raw almonds
- 1 tbsp coconut oil
- 1 tbsp raw honey
- 250 grams of blueberries (frozen or fresh)
How to go about it
Preheat oven to 210 degrees C.
Pop rhubarb, apple and orange rind in a saucepan with the water. Cook on medium heat until fruit is just soft. Stir in the maple syrup. Take off the heat.
For the crumble, thoroughly combine rolled oats, flour, shredded coconut, honey and coconut oil using your hands.
Spoon apple and rhubarb into an oven dish and cover evenly with blueberries. Then, sprinkle crumble mixture over the top evenly and push down a bit with your hands. Bake in the oven for 10-15mins, until golden brown.