April is a pretty time of the year with trees turning beautiful shades of autumn hues. Although we are only a month away from winter, it is 25º celsius here today! The seasons seem to be getting later and later every year. We picked the last of our zucchinis last week and our blueberries have finally come to an end. We got a lovely lot for the freezer. While there isn’t a great deal to harvest from the veggie garden at the moment, I have planted more cabbages, broccoli and cauliflowers, as well as lettuces and beetroot.
We had heaps of cineraria seedlings spring up throughout the veggie garden from a couple of plants we had in there last year. They are one of my favourite flowers – especially the blues and purples. I have transplanted them throughout the rest of the garden, as well as borage plants which also self-seeded readily. Borage is a great bee plant, with its pretty blue star-shaped flowers, so is a good one to grow near the veggies.
Rhubarb is a wonderful plant to have in the garden. Tucked away in a corner, it pretty much takes care of itself and it lasts for years and years. Although the leaves are poisonous, the stalks are high in dietary fiber and are a good source of vitamin C and vitamin K. Stewed rhubarb is nice to have for breakfast with cereal, and it can be used in all sorts of desserts. This month’s recipe is a rhubarb crumble, which is delicious served with cream, ice cream, custard, or yoghurt.
3 cups diced rhubarb
¾ cup sugar
grated rind of 1 orange
2 tablespoons water
For the crumble:
50g butter or non-dairy spread
½ cup flour
½ cup rolled oats
½ cup sugar
1 teaspoon ground cinnamon
Preheat oven to 180ºC.
Place rhubarb in a dish. Sprinkle with sugar, orange rind and water.
To make crumble, rub the butter into the flour, oats and sugar until mixture resembles breadcrumbs. Stir in cinnamon.
Cover rhubarb with the crumble mix and bake for 30 minutes or until golden brown.