• 3 cooking apples, peeled, quartered and cored
  • 1/2 cup water
  • 10 sticks rhubarb
  • ½ cup sugar
  • 1 teaspoon finely grated orange rind
  • 100g butter, chopped
  • ½ cup self raising flour
  • ½ cup lightly packed brown sugar
  • ¼ cup dessicated coconut
  • ½ cup rolled oats


Preheat oven to 180 C
Cut apples into thick slices and place in a saucepan with water. Simmer for 10 minutes.
Meanwhile wash rhubarb and chop in 5 cm lengths. Add rhubarb, sugar and orange rind to apple, return to the boil and simmer for 3 minutes. Pour mixture into a shallow oven proof dish.
Make the crumble by rubbing the butter into the flour, mix in brown sugar, coconut and rolled oats. Sprinkle crumble evenly over the apple and rhubarb and bake for 30 minutes.
Serve with icecream, cream or custard.

Recipe courtesy of Foodlovers NZ

Beef and mushroom casserole with plenty of last seasons tomatoes thrown in from the freezer. I am pleased that this year's crop is just starting to ripen at last.

Without doubt, there is nothing like having homegrown produce on hand. Plants do well with the company of others and welcome all the peelings and leftovers from the kitchen.

And where are these scraps going...? Back to the rhubarb of course where they will share their presence with many foragers weaving their way from one treat to another.

The birds are not so fortunate... particularly the beady eyed blackbirds. Boy! would they make short work of these if they could get past the bird netting.