Don’t be afraid to convert dessert dishes to breakfast –what after all is the difference between muesli with fruit to a crumble? Rhubarb comes into its own for a pink breakfast – try 300g of rhubarb to 1kg of sharp apples such as granny smith or ida red, or six stalks of rhubarb to 1/3 cup of passionfruit pulp and 250g of strawberries with a crunchy wholegrain topping or try this Jamie Oliver recipe using Billington’s sugar, written for a British campaign for breast cancer.
Serves 6
Ingredients
- 405g any fruit (lean towards pink) and berries
- 2 tablespoons balsamic vinegar
- 3 heaped teaspoons Billington’s unrefined golden granulated sugar
For the crumble
- 225g plain flour
- 110g butter
- 100g Billington’s unrefined demerara sugar
- pinch of salt
Method
Put the fruit into a bowl with the balsamic vinegar and the sugar. Toss and set aside while you make the crumble.
Put the flour, butter, sugar and salt in a food processor until it resembles fine breadcrumbs. Don’t work the mixture too much or it will turn into pastry.
Put the fruit into a shallow ovenproof serving dish. Sprinkle the crumble mix over the fruit. Give the dish a bit of a shake and bake it in the oven at about 200C for about half a hour, or until the top is evenly golden. If it starts to go too dark around the edge turn the oven down a little.
You can replace half the flour with rolled oats and/or chopped or ground nuts. Add a teaspoon of ground ginger if you like. Experiment with chopped stem ginger with the rhubarb, passionfruit with the rhubarb, or toasted almonds with peaches or sultanas with apple.
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