Archive for Sunset


Posted in Cooking, Daily Life, Friends, Life, People, Random, Recipe with tags , , , , , , , on August 23, 2010 by Mandy

Yesterday was one of those glorious sunny days here in Australia, the first sign that spring’s just around the corner.  A day  that  beckons you to be outside, feeling the sun on your face, filling your lungs with fresh air and just live in the moment!!  For me that means heading up Mount Tamborine, a drive only about half an hour from my home.  Some time ago I found this  GEM, nestled in the hills, filled with Old English memorabilia …but even better, food to die for!  That is where I went yesterday, had way too much to eat…roast of the day and my favourite, Rhubarb Crumble.  I don’t know if my recipe’s as good as theirs but this one was PERFECTION!!….(sadly, I could not finish it!!)




  • 1 bunch of rhubarb
  • 4 large apples. cored and chopped
  • 2 tablespoons of lemon juice
  • 1 cup of plain all-purpose flour
  • 3/4 cup of brown sugar
  • 1/2 teaspoon of ginger
  • 4 oz of butter, unsalted, chilled, and diced
  • 1/4 cup of flaked almonds


Grease a 4 cup capacity ovenproof dish.

Trim the rhubarb and cut the stems into 1 inch lengths. Set aside.

Heat a frying pan or large saucepan over a medium heat and add the apples, sugar, and lemon juice. Cook, stirring for 3-4 minutes, or until the apple is tender.

Add the chopped rhubarb and cook for a further 4-5 minutes, or until the rhubarb is tender but still holds its shape. It is normal for the rhubarb to release a lot of liquid when cooked.

Transfer the cooked fruit to the prepared dish. Leave any liquid which my be remaining in the frying pan. Allow for the fruit to cool down a little. Taste and add extra sugar if required.

Preheat oven to 350 ° F (180 ° C).

With your fingers, mix together the flour, brown sugar, ginger, and butter, until the mixture forms a breadcrumb consistency and starts to clump together. Stir through the flaked almonds.

Sprinkle the crumble mixture evenly over the fruit. Bake for 30 minutes or until golden brown and bubbling.

Serve with ice cream or custard.

I took some carrots and fed the horses, went for a walk in the hills and came home to a wonderful sunset.


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