The Colour of Autumn is ... RED

red against grey

As autumn advances and the days grow colder and greyer, nature surprises us with some of the most vivid colours to be seen all year.

While spring is a pastel season, autumn goes out with fire. Here are some of the reds that I have observed over the past week or two.


red geraniums



red becoming brown in the trees




pineapple sage flowering at last




a chilli in the garden

and, of course, rhubarb and apples

It is cold and drizzly outside, but inside our red house we are warm and snug.

I can smell the cinnamon from the apple and rhubarb crumble in the oven. Crumbles are such lovely, simple, warming desserts for the cooler seasons. You can use any type of poached fruit, although with apple and rhubarb I don't pre-cook.

These quantities are all approximate as this really is the type of dessert that you can just toss together.

Apple and Rhubarb Crumble

4-6 apples, peeled and sliced thinly

1-2 cups diced rhubarb

1/2 cup brown sugar (approx.)

topping

60 g (2 oz) soft butter

1 cup rolled oats

1 cup coconut

1/2 cup brown sugar

1/4 cup flour

1 tsp cinnamon

Preheat oven to about350 F/180 C.

Combine fruit and 1/2 cup brown sugar in an ovenproof dish. Mix brown sugar through the fruit so that the fruit is coated liberally. Use more sugar if you are using alot of rhubarb as it is quite sour.

Combine dry topping ingredients and rub in butter. Sprinkle over the top of the fruit.

Put your dish on an oven tray and bake for about 50-60 minutes, or until fruit is well cooked and bubbling. If the topping is over-browning, cover your dish with foil.

Enjoy hot with thick cream, custard or ice cream.

Kate xxx