FROM PLOT TO PLATE

The Simple Things - - GROWING -

So­phie: “When Ade came home from the al­lot­ment with some rhubarb, it got me think­ing about rhubarb and custard. I de­cided to do a new twist on this clas­sic flavour com­bi­na­tion to cre­ate a fruity tray­bake us­ing a left­over ba­nana. It’s sim­ple to make, so de­li­cious and a wel­come change from crum­ble!”

Rhubarb and ba­nana squares Makes 15 squares

200g rhubarb 200g dark mus­co­v­ado sugar 250g self-rais­ing flour 25g oats 1tsp ground gin­ger 150g cold but­ter, cubed 2 medium eggs, beaten 1 ba­nana, peeled and mashed

1 Pre­heat oven to 180C/Fan 160C/ 350F. Grease and line a bak­ing tray with bak­ing parch­ment.

2 Dice the rhubarb into small cubes and place in a bowl. Pour over the sugar and give ev­ery­thing a good stir.

3 Tip the flour, oats and gin­ger into a sep­a­rate bowl and stir well. Add the cubed but­ter, rub­bing it into the mix­ture with your fin­gers. Add the beaten eggs, ba­nana, rhubarb and sugar and stir un­til well com­bined.

4 Tip the mix­ture into the lined tray, smooth­ing the sur­face with the back of a spoon. Bake for 1 hour. Leave to cool be­fore re­mov­ing from the tin and cut­ting into squares.

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