One of the few vegetables we can grow in Shetland without really trying is rhubarb. We have had three patches in our yard all my life and it’s still going strong so it’s always good to find new things to do with it other than crumble or jam.
There is often discussion between other rhubarb growers here about recipes and I have noticed a few people on Instagram looking from recipes so I thought I would share this one.
This tray bake combines apples and rhubarb which are stewed together, spread on top of shortbread and then it is topped with crumble.
It is delicious served warm with ice cream or cream as a pudding or cut into squares when it has cooled and served as a cake.
8 oz (225g) rhubarb (roughly 3 large stalks, trimmed), cut into 2 cm pieces.
6 oz (175g) eating apples (roughly 2 small ones, peeled and sliced)
2 oz (50g) caster sugar
2 teaspoons water
Place all of the filling ingredients in a pan and cook over a medium heat until the rhubarb and apples are soft. Leave to cool slightly.
5 oz (150g) porridge oats
9 oz (250g) plain flour
4 oz (100g) caster sugar
6 oz (175g) butter
Preheat oven to 180C (fan 160C) and line a 25cm (9.5 inch) square tin with greaseproof paper.
Mix all of the dry ingredients in a bowl. Melt the butter and pour into the dry mixture to form a crumble mix. Press half of this into the tin and press down firmly. Spread on the rhubarb and apple filling. Spread the rest of the crumble mixture on top and press down lightly. Bake for 30 – 40 minutes until it is golden brown.