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Sweet Cicely & Rhubarb Crumble

Sweet Cicely is a culinary herb, part of the celery family and is closely related to anise, fennel and caraway with a slight aniseed scent. It blooms from May to June usually and grows quite happily in my garden in a shady damp soil.   Sweet cicely is useful as it adds a sweetness and neutralises the sourness of acidic fruits such as rhubarb & gooseberries meaning you need to add less sugar!  

I've included a gluten-free favourite recipe of mine below, but have a go with what you have in the cupboard and depending on your allergies or preferences.  It's great as a pudding too with yogurt and also I eat the leftovers for breakfast!

Rhubarb & Apple Crumble with Sweet Cicely

Serves 4 

4-5 stems of rhubarb

2 eating apples

1-2 stems sweet cicely with flowers removed

Crumble Mix;

100g porridge oats

50g ground almonds

50g dessicated coconut or coconut flour

50g rice or gluten free flour mix

3-4 tbsp oil (either butter, coconut oil, olive oil or ghee)

1 tsp cinnamon

2 tbsp sugar (either maple syrup, honey, brown sugar or 1 tbsp stevia granules) 

Method: Stew the fruit and sweet cicely stem for about 10-15 mins on a low heat, add a cup of water if required. Remove the sweet cicely stems.  Mix together the crumble ingredients and layer over the fruit in a heatproof dish. Bake in the oven for around 30-40 mins at 160 degrees centigrade. Enjoy!