0 Blackberries and rose geranium crumble

When the blackberries are starting to ripen on our generous bush in the garden I know that summer is starting to come to a close, crumble is wonderful pudding at all times of year and is liked by most visitors whether served hot or cold. It can be infinitely varied depending on the fruit used under the crumbly crunchy topping. In this recipe we combine juicy blackberries with the fragrant rose geranium to give a slightly perfumed compote.

The combination came about as I wondered what recipes I could use my beautifully fragrant scented geranium leaf plants in, after all I had attar of roses, orange fizz, pink capitatum (lime scented) and Lady of Plymouth (rose mint scented) to try. 

I obtained my scented leaf geraniums from Otter Farm, home to Mark Diacono one time gardener at River Cottage and now Climate Change farmer, Otter Farm has a fantastic range of seeds and plants for sale for the more adventurous smallholder.

Since recently converting to gluten free I thought I'd have a go at making a gluten free crumble mixture, this recipe is great served with yogurt, cream or custard. The mixture will also store well in the fridge in a sealed container so you can whip a quick dessert in a flash, just combining with what ever fruit you have to hand.

What you need to make the scented compote

• Blackberries 
• A few rose scented geranium leaves
• A drop of water
• 1/2 weight of fruit in sugar (caster)

To make the compote

• In a pan add the blackberries, sugar, geranium leaves and a drop of water, bring to a gentle simmer until the blackberries are softened then allow to cool. Leave the leaves in the pan with the fruit compote until cold so the flavours have time to infuse.
• Once cold remove leaves and spoon into ramekins

To make the crumble, you will need

• 200g Gluten free flour 
• 100g Softened butter
• 100g soft brown sugar
• 50g  Gluten free Oats (if tolerated)

In a stand mixture mix all crumble ingredients until you have a crumbly mixture

• Now top the ramekins with the crumble mixture 

• Place in the oven at 180c on a baking tray and bake for 20 - 25 minutes until golden and the juices are rising from the berries.

• Serve hot or cold with or without cream or custard

Lucky for us most of the ingredients can be sourced from the garden and every year we have  ample quantities of lovely berries so for me this is pretty frugal dish using what we have at hand. For that reason I am linking up to No Waste Challenge, hosted this month by I'd much rather bake than and created by Elizabeths Kitchen and also to Shop Local also created by Elizabeths Kitchen.

And Credit crunch munch crreated by Fuss Free Flavours and Fab Food for all , hosted this month by Elizabeths Kitchen.

Detail: Blackberries and rose geranium crumble

0 Rhubarb anise syrup and frugal jam

This recipe is a two for one for you, utilising the ubiquitous rhubarb which is currently, triffid like taking over the garden.

A delightfully simple recipe which yields a versatile syrup which can be used in cocktails, Bellini springs to mind if you get hold of some good prosecco, or if you prefer something non alcoholic then sparkling water and ice would work just as well. Or you could try it drizzled over ice cream, yogurt or cake for a decadent dessert or maybe stirred into whipped cream for a creative syllabub. In fact there are lots of ways you can use this lovely syrup and its colour is amazing !

The other by product is a fridge jam or chunky compote which can be used to fill cakes, to top pavalovas or simply spread on scones or toast. The syrup would also make a great gift for a foodie or gardening friend, I would love someone to bring me something like this as a dinner party gift or just a seasonal treat.

The star anise twist came about as I recently dipped into the Flavour Thesaurus written by Niki Segnit (a kind gift from a friend a couple of Christmas ago) and stumbled across a reference to rhubarb and aniseed as a flavour combination, so giving that I was making rhubarb syrup I thought I'd give it whirl and yes reader it worked, it worked beautifully. You still get the rhubarby tang but with a rounded aniseed end, just don't over do the star anise as you don't want it tasting too medicinal.

Star anise is beautiful spice, both in taste and looks, departing a gorgeous warming anise flavour to your baking and cooking.

What you need 

• 4 cups of washed chopped rhubarb
• 1 cup of sugar (granulated is fine)
• 1 cup water
• 1 whole star anise 

What you do 

• Place everything is a large heavy bottomed pan
• Bring to the boil and then simmer for approximately 20 minutes until the rhubarb is softened
• Sieve the fruit , the syrup should be bottled in a sterilised bottle, the fruit pulp is your jam and stores well in a covered bowl in the fridge.

This is my entry for Credit Crunch Munch which we are hosting this month here and I think more than qualifies as you get two dishes from homegrown rhubarb. The challenge was originally created by Food 4 all and Fuss Free Flavours.

                   

I am also including this post in the No Waste Food Challenge created by Elizabeths Kitchen Diary and hosted by Utterly Scrummy Food this month. This post more than qualifies as there is no waste from the recipe and the cordial is even presented in a recycled olive oil bottle.

                                                          

Detail: Rhubarb anise syrup and frugal jam