Not sure what to do now Sir Ed. is dead.
Recipes seem too small a mountain to climb
though passion reigns in tv cooks’ eyes,
pushing complicated versions of once
humble pies.
A giant of a man, Sir Ed., gangling strength
combined with foolscap pads of meticulous
planning
like a recipe for climbing a mountain, then,
when the weather turns foul, and your
designer cake refuses to resemble
the picture and crumbles,
Ed, wouldn’t have turned a hair, but
gone forward to plan B or Z.
Which of course is how all domestic cooks
worth their salt feed their families.
It’s called ingenuity – OR -
making do with what you’ve got!
This crumble was given to me by Karen and is delicious
and if you haven't got rhubarb in your garden yet,
contact Pat's husband Reg!
3/4 cup flour
1 teaspoon baking powder
1/2 cup rolled oats
3/4 white or brown sugar
100 grams melted butter
4 cups sliced rhubarb
Sift flour and baking powder tog. Add oats and sugar and mix in butter. Sprinkle over raw rhubarb.
Topping
3/4 brown sugar
1 tablespoon cornflour
1/4 cup of boiling water.
Combine sugar and cornflour, sprinkle over crumble then pour boiling water over the mixture. Bake for 1/2 hour on 180c Serve with icecream or yoghurt.
