Food Sarah Tuck

Iknow that we are officially fully into spring now, but as I write this it is hosing down with rain and distinctly chilly. So, given the weather won’t play ball, I am bringing spring to the dessert menu in the form of a richly vibrant rhubarb, strawberry and apple crumble.

The berry-rhubarb combination has a fabulous, rich sweet-tart contrast and dyes the apples a vibrant pinky red. Served hot with the buttery almond crumble topping and lashings of vanilla bean icecream, it is one of my all-time favourite desserts.

The humble crumble (rhyme intended) lends itself to every season of the year – in autumn feijoas and pears make happy partners for apples (and if you’re quick – figs), while winter brings tamarillos into the mix.

Spring sees the arrival of strawberries in store, before summer arrives with blueberries, raspberries, apricots, plums and nectarines. To suit the different fruits you can also mix up the crumble topping – today’s is reminiscent of shortbread, which suits the strawberry-rhubarb combination beautifully.

In autumn and winter the addition of brown sugar or golden syrup and oats brings a rich flavour and earthy texture, then for summer, coconut and almonds always bring a tropical touch. So, as the wait for warmer weather continues, we can at the very least bring a little sunshine to the table.