"Rhubarb is a word which rolls on the tongue with relish. It sounds both rude and absurd, and the imagination has found all sorts of uses for it."
~ Mary Prior, Rhubarbaria
I am an absolute rhubarb fanatic, I just love the stuff, and this is the best time of year to indulge in it. The sweet, fresh shoots are just bursting with tang and spring flavour as we move towards June. This is always the first dish I cook with rhubarb every year and I make sure that I freeze a few for winter too.
Shetland is a great place for rhubarb - it grows prolifically here. You often find abundant patches of it growing among the ruins of old houses. I'm not sure why it grows so well, but it certainly thrives. It is neither a native plant to Shetland, nor one which has been around for a long time. It has only graced tables in Britain for about 200 years and originates from the East (somewhere). Originally used as a medicine, it became a popular food-source in the 19th century and would have certainly brought an exotic flavour to the traditional Shetland diet.
The recipe below is a tooth-melting and indulgent crumble. I got the recipe many years ago from a friend. It was a recipe that came from the North of Shetland and I have adapted it to suit my sweet tooth by adding more butter and sugar (sorry Kay). It's a delicious crumble that uses oats to give more indulgence and a fantastic crunch.
Remember to tag me in your crumbles using @shetlandwithlaurie or #shetlandwithlaurie on Instagram.
“Visitors want to have the best experience; they want to see Shetland through the eyes of a local. They want to taste the salt on their faces, smell the sea and bear witness to the wind in their hair. They want to drink in the sights, the smells and the sounds of an island community. They want to be shown the places they would otherwise not discover. They want to piece together the fascinating jigsaw and truly discover Shetland; this is the trip they have dreamed of.”
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