Winter has well and truly set in now, which means it’s a perfect time to take advantage of winter produce. I’m very passionate about buying local and about supporting the small fruit and veg shops. On one hand, I hate to put money in the hands of supermarket chains that pay a pittance for produce then raise the prices sky high. I’d much rather support small businesses. But I also love cooking with seasonal produce. It makes you really think about where the food is coming from and understand the growing process. It’s cheaper, tastier, and most importantly for me it has a much lower environmental impact. It’s a win all round.
Rhubarb is one of those winter staples we all tend to turn to for dessert in lieu of all those wonderful summer berries. A staple I’d oddly not cooked with before. I grew up in a household of plain eaters, afraid to try anything outside the box they’d made for themselves. Rhubarb was well outside that box. In my adulthood I’m now trying to make up for that by trying all the different things I never got to as a kid. It was high time I knocked this one off the list. I bought a bunch with my weekly shop and settled for making a crumble. Then Cameron’s mum gave him a tart recipe to bring over on the weekend and I was sold.
Cakecrumbs 