FROM PLOT TO PLATE

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…

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The Simple Things (Digital) - 1 Issue, April 2017 - Issue 58

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