The start of the week was frankly sh1t!
Sunday rolled in with a complete night of missed sleep, courtesy of Will and a sickness bug...taken to another level when George sprained his ankle Wednesday in a Sevens tournament.
To make it all more palatable, and bring some joy to the week - I re-introduced Rhubarb crumble to the table.
RHUBARB is THE BEST vegetable ever. Yes - a vegetable!
Rich in antioxidants, that have anti-bacterial and anti-inflammatory properties, Rhubarb just keeps on giving! To make it even more beneficial throw some seeds into the crumble mix for some extra crunch.
RECIPE
- 10 sticks of Rhubarb, or as many as you want to chop up and chuck in.
- 8 tbsp Caster sugar
Chop the sticks into chunks about 2-3 cm long, and sprinkle over the sugar...I love the tang, but the husband needs this!!
- 110g soft butter
- 110g sugar - demerara ideal but any sugar tbh
- 190g plain flour
- Seeds - to your liking, we enjoy Chia seeds and sunflower seeds in ours. A good tbsp spoon of each.
Throw it all in a bowl and rub the butter into the dry ingredients. Pour over the top of the Rhubarb, and bang in the oven at 180 degrees C, for 35 minutes ish (when it's golden across the top its ready!)
CHIA SEEDS - contain antioxidants, minerals, fibre, and omega-3 fatty acids
SUNFLOWER SEEDS - especially high in vitamin E and selenium.
Rhubarb has definitely given me a pick me up this week, so thought I'd share the recipe.
if you too have had a less than picture perfect week - a walk and Rhubarb crumble will go some way to restoring the meaning of life ;)
Love ya
Clare
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