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What's Cookin'?

A recipe for June

Rhubarb Crumble



Cook: 40 minutes












Rhubarb is now moving from the bright pink early forced variety to the darker outdoor version. Rhubarb is a versatile fruit that works in both sweet and savoury dishes but do make sure you add the right amount of sugar to balances the sour.
        You will need:
          • 500g rhubarb
          • 75g caster sugar
          • 75g plain flour
          • 25g ground almonds
          • 50g sugar
          • 75g butter
          • Flaked almonds
          Slice the rhubarb and mix with the caster sugar in a baking dish. Top with the crumble made by mixing the flour, ground almonds sugar and butter. Scatter the top with flaked almonds and bake for 40 minutes in a medium oven until golden.
          Served warm with thick local cream.

          Mary Gwynn
          Author, food writer and editor

          Mary Gwynn is a local author and food writer. With seven books including The WI Cookbook: The First 100 Years and The Busy Mumís Cookbook to her name, she writes regularly for Waitrose Weekend newspaper and has appeared as a guest judge on The Great British Menu and cooked for John Craven on Countryfile. She is on the committee of Penshurst Farmers Market.

          http://trufflehound.wordpress.com
          http://www.facebook.com/pages/The-Busy-Mums-Cookbook
          http://twinseverest.wordpress.com
          http://www.thewi.org.uk/media-centre2/latest-press-releases-and-statements/the-wi-cookbook-pre-order-now!