The blackcurrants in my garden have been incredible this year! If you fancy trying to grow your own, they're really simple to get going! With their tart flavour blackcurrants can be made into pies, jams and cordials. They also come with heaps of benefits for our skin and general health.
Because blackcurrants have antibacterial, anti-inflammatory, and antioxidant properties, they can help the body fight conditions such as psoriasis, eczema, and atopic dermatitis.
In addition to heaps of vitamin C, blackcurrants are filled with plenty of antioxidants and anthocyanins. These can help strengthen our immune system, soothe sore throats, and ease flu symptoms.
Scientists have also discovered that the dietary antioxidants found in blackcurrants play an important role in maintaining good vision, particularly in preventing cataracts.
As well as being super beneficial, these nutritional currants provide a fantastic strong, fruity, slightly tart flavour. They're difficult to find fresh in the shops, but the RHS has lots of advice on planting your own. You can also pick up bags of them frozen here at Morrisons in the UK.
4 stems rhubarb (chopped into small pieces)
150g blackcurrants (fresh or frozen)
100g blackberries (fresh or frozen)
75g - 100g coconut sugar
60g coconut oil
80g plain flour (I use gluten free)
1/2 tsp cinnamon
1/2 tsp ground allspice
Preheat the oven to 180C
Add the rhubarb, blackcurrants and berries to a saucepan and warm over a low heat. Stir in 25g coconut sugar. You might need more depending on how tart you like your fruit! Warm for approx 10 minutes until the rhubarb has softened, then turn off the heat
Meanwhile add the coconut oil to a pan and warm gently until melted. Pour into a mixing bowl and stir in the flour, oats, remaining coconut sugar, cinnamon and allspice. Stir well to combine
Spoon the fruit into an ovenproof dish. Spoon the crumble mixture on top of the fruit and bake in the oven for 25 minutes or until bubbling hot and golden
Serve with vegan ice-cream or cream