I have a subscription with a fruit-and-veg box company, in an effort to keep a well-balanced diet. But sometimes, I buy other things because the contents of the box are not what I want to eat at that time. So sometimes, my fruit bowl runneth over.
I also hate to waste food. When I decanted my rhubarb gin this morning, I found myself with a good pound of gin-soaked rhubarb chunks. Why throw them away? I added some apples, cored, peeled and sliced, to the rhubarb in a buttered casserole dish, put them in the oven, then went away for a while.
By the time I came back, the apples were baked golden, the rhubarb cooked through and most of its booziness gone. I made a crumble: in weight, one part butter, one sugar, one flour, one rolled oats.
I sliced some very ripe bananas on top of the fruit, added a generous, but not excessive, amount of crumble, and put the dish back into the oven at 180° for about 30 minutes.
It doesn’t look like much – no brightly coloured fruit to light it up for the camera. But it’s definitely a success where it counts: on my tastebuds. The various spices of the gin are still there, a light hum under the tartness of the rhubarb and the mellowness of the bananas. The apples give a bit of substance, and the crumble some crunch. Having only caster sugar on hand, I was afraid it was going to be a bit soft, lacking texture, so I replaced a quarted of that sugar by demerara, with its big cristals. That definitely did the trick.