Saturday, July 31, 2010

Vegan Rhubarb and Pear Crumble

My friend Debbie brought us rhubarb from her garden in Kilconnell and I couldn’t decide whether to make my rhubarb cake or a crumble with it. Mr Vegan loves crumble so, as it’s a bank holiday week-end, and we actually get some time together, I went for that. The recipe is spliced from several different ones and I threw in a pear for sweetness. It’s nice and spicy and the crumble is good and thick. We had it with soya custard. Yum!


100g spelt flour
70g vegan marg
45g brown sugar
50 g porridge oats


4 stalks rhubarb, chopped
1 pear, peeled and chopped
¼ tsp mixed spice
1 tsp cinnamon
juice and zest of an orange
50g brown sugar


• Preheat oven to 180C
• Stir the filling ingredients over a low heat until the sugar melts and the fruit starts to soften
• Pour the mix into a pie dish and let it cool while you make the topping
• Rub the marg into the flour
• Add the sugar and oats and mix through with your fingers
• Pour the topping onto the fruit and pat down with your hands
• Bake for 30 minutes
• Serve hot or cold, with soya cream or custard

Monday, July 19, 2010


We got married in May (in lovely New York) and on Saturday last we had a family lunch here in Ireland for which I made our wedding cake. It's my Christmas Cake recipe and it turned out great. I cheated and bought the fondant icing but it was easy to put on and looked nice.

Wedding cake ingredients ready to go

Our vegan wedding cake


The top of the cake