Something completely new to me – Diana gave us a small box of elderberries that she’d picked from a tree on her property. I never knew we grew them in Australia!
The raw berries weren’t particularly exciting to eat, but they added a beautiful colour and tartness to the apples and rhubarb that we stewed them with. The cooked fruit was topped with a crumble mixture and baked for 40 minutes. I used the crumble recipe from River Cottage Everyday Cooking, and it was most fine…
- 225g plain (AP) flour
- pinch sea salt
- 200g cold unsalted butter, cut into cubes
- 150g caster, granulated or soft brown sugar (or mix of any of them)
- 75g medium oatmeal
- 75g ground almonds
Fig Jam and Lime Cordial 