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WHAT'SinSEASON
- SPRING -
BLUEBERRIES
Nature’s superfood, sweet nutrient-packed blueberries are one of the healthiest snack foods. Low in kilojoules, blueberries are high in antioxidants and support brain health.
Choose bright and even-coloured blueberries with a light frosty blush. Inspect the underside of the punnet for squashed fruit or oozing juice.
STRAWBERRY & RHUBARB CRUMBLES
Prep 20 mins | Cook 20-25 mins | Serves 4
Butter or margarine, for greasing
1 large bunch rhubarb*, trimmed
250g strawberries, hulled and halved
11⁄2 tbs caster sugar
1⁄3 cup plain flour
1⁄4 cup brown sugar
50g butter, chopped
Greek-style yoghurt, custard or ice-cream, to serve
* You’ll need about 400g of trimmed rhubarb stems
1.
Preheat oven to 180°C/160°C fan-forced. Grease 4 teacups or 4 x 1 cup ovenproof ramekins with butter and place on a baking tray lined with baking paper
2.
Wash rhubarb well in cold water. Cut into 1⁄2cm-thick slices and place in a bowl. Add strawberries and caster sugar. Toss to combine. Place fruit in prepared cups or ramekins.
3.
To make crumble, combine flour and brown sugar in a bowl. Rub in butter until coarse crumbs form. Sprinkle crumble over fruit. Bake for 20-25 minutes until fruit is tender and crumble is golden. Serve with Greek yoghurt, custard or ice-cream.
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