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
4-5 stems of rhubarb
2 eating apples
1-2 stems sweet cicely with flowers removed
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!