6. Good Organic Gardening - November-December 2016 AvxHome.in
6. Good Organic Gardening - November-December 2016 AvxHome.in 6. Good Organic Gardening - November-December 2016 AvxHome.in
Baby spinach | COOKING WITH JOANNA RUSHTON Good Organic Gardening | 89
COOKING WITH JOANNA RUSHTON | Strawberry Star ingredient: Strawberry Strawberry & Rhubarb Crumble This makes a nice change from the more common apple and rhubarb crumble for a summer dessert. This version is gluten free and low in sugar. Serve with double cream, ice cream or custard. Serves 6 Ingredients Topping • 1 cup flaked coconut, toasted • ½ cup shredded coconut, toasted • 1 tbsp melted coconut oil • 1 tbsp coconut flour • 1 tbsp coconut sugar Filling • 3 cups of fresh strawberries left whole • 1 bunch rhubarb, washed & chopped • ½ tsp vanilla powder* • ½ tsp ground nutmeg* • ½ tsp ground cinnamon* • ½ tsp ground cloves* • 1 tsp orange zest* • 1 tbsp coconut sugar *Alternatively, you can use the OVVIO Organic Fragrant Fruit Spice Blend (ingredients: elderberries, hawthorn berries, rosehips, nutmeg, cinnamon, cloves, hibiscus flowers and orange peel) from ovvioorganics.com.au Method 1. Combine topping ingredients to form a crumble and set aside. 2. Mix strawberries and rhubarb together with spices and poach in a slow cooker for 1 hour or in a saucepan on the stovetop over low heat until rhubarb is soft . 3. Divide into individual ramekin dishes, top with crumble mixture and finish in an oven preheated to 160°C for 5–10 mins to warm the crumble through. CanStockPhoto 90 | Good Organic Gardening
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Baby sp<strong>in</strong>ach | COOKING WITH JOANNA RUSHTON<br />
<strong>Good</strong> <strong>Organic</strong> <strong>Garden<strong>in</strong>g</strong> | 89
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