afternoon tea

my kids are my little helpers when it comes to baking. yesterday we made rhubarb and strawberry crumble (and today we ate the entire thing). i experimented with these pretty roses  i got from my friend and made a tea to match our crumble. IMG_3984


rhubarb and strawberry crumble: cut up 5 stems of rhubarb into 1inch pieces or smaller. cut strawberries in half (kids job). put all fruit in saucepan with bit of agave syrup or sweetener of choice and cook it for about 5 minutes till the fruit softens. rhubarb can be pretty acidic so in this recipe i do not skip the sweetening step as i usually do in other recipes. for the crumble run cup of almonds in blender to get almond meal and mix it up with cup of gluten free rolled oats in a bowl. warm up 2tbsp of ghee (or coconut oil) with 2tsp of cinnamon. when liquid, pour it over the dry mixture and make it into the crumble texture. layer the fruit on bottom, crumble on top and pop it in the oven for 20minutes. done and done.

rosebud tea: 2tbsp of dried edible rosebuds, 2 star anise, 5cm ginger sliced up. all in a teapot and pour over boiling water. in 5 minutes you have this calming and beautifully smelling tea.

Leave a Reply

Your email address will not be published. Required fields are marked *