Today’s Mofo prompt is Make a dish using all seasonal produce. Spring here began on September 1st and I’m looking forward to seeing new produce at the markets. The freshest produce I had available was just perfect– cut rhubarb from my mother in law’s garden two days ago. Arthur and DeeW are really in to rhubarb and any kind of crumble (crisp) dessert so I often make a healthier version of a crumble for breakfast. They used to love porridge then one morning they both declared they were on porridge strike because they didn’t like it anymore. So to get more porridge-like foods in to their diet, like oats, chia, flax and so on, I make them crumbles with less sugar and less fat than traditional crumble recipes (which often use oil or butter in the crumble mix), and I mix in crushed pumpkin seed, sunflower seed and so on.
I made the Cranberry Brazil Nut Granola from Street Vegan by Adam Sobel of the Cinnamon Snail food truck in New York. It’s such a fantastic book and I’ve got a review coming soon on the blog. I chopped up the rhubarb along with a couple of apples, threw in some raisins, cinnamon and a little coconut sugar then stewed it all on the stove. That was the base of the ‘crumble’. I topped it with the granola, shouted out “who wants rhubarb apple crumble!” and watched with a lot of satisfaction as the kids scoffed this down.