Friday 5 August 2016


Food is often memory. That describes a little of my relationship with rhubarb.

In the garden where I grew up as a young girl in England, my mum grew several fruits, such as strawberries and gooseberries as well as red currants. We also had a crab apple tree. But it is the rhubarb that I associate so strongly with my childhood. Perhaps because during the summer months we enjoyed it often but then when my family emigrated to Australia, it wasn't so easy to find and it was years before I got to enjoy it again.

Anyway, when I can, I enjoy making a rhubarb compote. Sometimes I just eat it with yoghurt as a snack or for dessert. Other times it goes under a crumble top - something like this apple and rhubarb crumble. And, most recently, it became a galette. 

We were making pizza and had some leftover dough. To make a quick dessert for everyone I smothered the top of one pizza with the compote, turned the pastry edges and cooked for about 15 minutes in the already warm oven. We served it with cream, and it was delicious. Not a crumb left. Recipe below.

1 cup of self-raising flour
1/2 cup of natural or Greek yoghurt

1. Mix the ingredients and knead until the dough is elastic.
2. Cut into half or quarters, depending on the size of pizza you want, and knead into balls. Roll each ball out until you get a circle shape.

Bunch of rhubarb
4 apples, peeled and cored
1 orange, juiced
1/2 tsp ground cardamom

1. Clean and chop fruit. Add to a saucepan with orange juice and cardamom and simmer for about 20-30 minutes on a low heat.

1. Place compote on top of pizza base, leaving a space of about 2cm from the edge.
2. Fold the edge of the pastry over to enclose the compote.
3. Brush milk onto the folded crust and sprinkle with coconut sugar.
4. Bake for about 15 minutes and serve with cream or ice-cream.

images the indigo crew 

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