Blueberry Frozen Yogurt

I ordered a copy of The Perfect Scoop from the library. But, I think I'll have to buy a copy! It is excellent! David Lebovitz, sure does know his ice cream and sorbet and frozen yogurt and granita and sherbet and toppings.......!

Blueberry Frozen Yogurt

1/2 cups / 360g plain whole-milk yogurt
3/4 cup / 150g sugar
3 cups / 340g blueberries, fresh or frozen
1 teaspoon kirsch (optional)
2 teaspoons freshly squeezed lemon juice

In a blender or food processor, blend together the yogurt, sugar and blueberries. Press the mixture through a strainer to remove the seeds. Stir in the kirsch and lemon juice and chill for 1 hour.

Freeze in your ice cream maker according to manufacturers instructions.

Oh boy, this was good! It really brought out the flavour of the blueberries. It had a good tang and wasn't too sweet, as some frozen yogurts can be!

There were just about enough blueberries left to make the frozen yogurt, after I had finished popping them like sweeties! I didn't bother to strain the mixture, because I actually like the seeds. I like seeds in raspberry jam too, they give a little bite!

I wish blueberry season would last forever!

And I have to tell you, now I have bought American cup measuring spoons, I just don't want to go back to metric! It is so much easier to measure with cups, than dragging out the scales, everytime I make something!

A Skinny Fritatta

I have gone for something simple tonight! Eggs it is. Well, 4 to be precise! Enough for the 2 of us tonight and some lunch tomorrow.


I stir fried red onion, red pepper and courgette in a little oil. I added 4 eggs, whisked up with 1 tablespoon of pesto and some freshly ground salt and pepper and poured it over the veg. I let it cook until set and then cut it into slices, served with salad leaves drizzled with a mustard, balsamic vinegar and olive oil dressing. Mmmh! Oh and me being me, I sliced some mozzarella on top, for some melting gooeyness!

If I am honest, I should have let the dish cool down before serving it. I never really like quiche hot, so I should have remembered that. I still enjoyed it, but I will remember for next time! Graham wasn't estatic, as he is not an eggy person. He did finish his serving, but declined it for lunch tomorrow.

Oh well, maybe just one egg for me next time! And maybe I should go skinny and leave out the mozzarella and egg yolks next time. I do have a wedding coming up!

Strawberry & Rhubarb Crumble

A  recipe for a traditional Scottish strawberry & rhubarb crumble, which includes oats in the crumble topping.

Scottish Strawberry & Rhubarb Crumble

I was given a batch of rhubarb from my parent's kind neighbour. It's great having free, homegrown rhubarb when I want it.

I resisted the temptation of cooking it and eating it straight out of the pot. I could easily eat it like that, however I do love a crumble, so the decision was made.

As I've told you before, my husband hates rhubarb, well, he professes to! So I thought the if I mixed the rhubarb with strawberries he might enjoy it more,

It was a success, he loved it! Although he did approach it with caution, he's such a baby!

What is a Fruit Crumble?

A crumble, which is also known as a crisp in America,  come in all sorts of fruit flavours. Apple, pear, rhubarb, berry or peach are the most common fillings.

This pudding is basically a cooked fruit base, sweetened with some sugar and topped with a crumble topping made from flour, sugar and butter.

They were very popular during World War II, when there food was rationed. A crumble could be made with locally grown fruit and used a lot less sugar and butter than a pie.

Crumbles have been a family favourite in Scotland for generations. It is made the same way but we usually add oats to the crumble for texture too. We do love our porridge oats.

Crumble recipes

  1. Rhubarb and Mixed Berry Crumble - a similar crumble but it has mixed berries and not oats in the crumble
  2. Pear and Ginger Crumble - a gorgeous mix of flavours with almonds and raisins added to the crumble topping
  3. Apple & Raisin Crumble - another classic flavour combo with the addition of cinnamon.
  4. Blueberry Crumble Cake - a gorgeous moist, fruit filled cake topped with a crumble topping

How to serve a crumble

A fruit crumble is best served hot with vanilla ice cream, hot custard or with pouring cream.

If you serve your crumble differently, do leave a comment and share your tip with us.

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Scottish Strawberry & Rhubarb Crumble - A traditional Scottish fruit crumble, also known as a fruit crisp. The most comforting family pudding. #rhubarbcrumble #rhubarbcrisp #strawberrycrumble #strawberrycrisp #Scottishpudiding #pudding #rhubarbrecipes #strawberryrecipes #Scottishrecipes

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stalks of rhubarb with leaves

What you need to know about Rhubarb

The first thing you should know about rhubarb is it is actually a vegetable and not a fruit, although it is served as a fruit in crumbles, pies and sauces.

The second thing you should know about rhubarb is the leaves are poisonous. They contain oxalic acid

It's not dangerous to handle the leaves, but always remove them from the stalks of rhubarb and NEVER eat them.

In Scotland (and the rest of the UK, forced rhubarb is available in January and February, but the main crop is ready to be harvested from March to June.

Scottish strawberries

Scottish Strawberries

Scotland produce some of the best strawberries in the world. The combination of the soil, the long hours of daylight with moderate temperatures are the ideal combination for sweet juicy strawberries.

The cooler temperature in Scotland allows the strawberries to ripen slowly, allowing the sugar to develop before they are hand picked.

The strawberry season in Scotland runs from April to November thanks to the poly tunnels and eco-friendly underground heating used by our farmers.

Scottish Strawberry & Rhubarb Crumble

This crumble was easy to make and absolutely delicious.

The combination of slightly tart rhubarb and sweet strawberries was just perfect.  I'll be using the same combo again in other desserts.

The oats added a nice bit of texture to the crumble too.

MAKE THIS! And serve it with custard or vanilla ice cream. It's so good!

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Yield: 4 - 6

Scottish Strawberry & Rhubarb Crumble

Scottish Strawberry & Rhubarb Crumble

A recipe for a traditional Scottish strawberry & rhubarb crumble, which includes oats in the crumble topping.
prep time: 10 Mcook time: 35 Mtotal time: 45 M


Crumble Topping
  • 200g/5oz plain flour, sieved with a pinch of salt
  • 100g/2 1/2oz porridge oats
  • 175g/6oz demerara sugar
  • 200g/7oz unsalted butter, cubed at room temperature
  • 1 handful raisins
  • Knob of butter for greasing
Fruit Base
  • 450g/1 lb strawberries, halved
  • 450g/1 lb rhubarb, cut into small chunks
  • 50g/5oz demerara sugar


How to cook Scottish Strawberry & Rhubarb Crumble

  1. Preheat the oven to 180C/160c fan/350F/Gas 4.
  2. Mix the flour, porridge oats and sugar in a large bowl. Add the butter and rub between your fingers until it is the texture of breadcrumbs. Stir in the raisins.
  3. Place the fruit in another bowl and mix with the sugar.
  4. Butter a large ovenproof dish. Pour in the fruit and top with the crumble mixture.
  5. Bake for 35-40 mins until the crumble mixture is starting to brown at the edges and the fruit mixture is bubbling!


Vegan crumble - you can make this crumble vegan by using dairy-free spread instead of butter.

This crumble can be frozen when made and then cooked from frozen.
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Created using The Recipes Generator

Post updated October 2019

Pear Sorbet

I got around to making pear sorbet!

The first batch of pears were long gone and good they were too! So, off to the shops for more! But really, this recipe is so simple, 4 ripe pears, 300 ml water, 130 g sugar, 1 tsp fresh lemon juice. You just cut the pears into small chunks and cook them in about half the water until softened and then blitz everything in a blender! Pop it into the ice cream maker and hey presto, 15 minutes later, there sits some truly scrumptious pear sorbet! And what a great way to bring out the taste of pear! It would be a good palate cleanser between courses!

I am now converted to David Lebovitz, what a great man he is! Thanks for the introduction Anne!

I wish my photo could convey the taste to you!

Bruschetta & Wine

I whipped up another batch of Pea Pesto. I decided not to have it on pasta this time. I made up a plate of bruschetta instead.

I rubbed the toasted bread with garlic, in the time honoured tradition and topped it with pea pesto, mozzarella, baby plum tomatoes and basil. Divine and it got a big thumbs up from Graham!

I opened up a bottle of Honeywood Sauvignon Blanc, to accompany it.

It's a white, with a clean, sharp taste, very sharp! I suppose some would call it crisp. I call it very sharp!

I did enjoy it with the bruschetta. Unfortunately, it was raining, so I didn't enjoy it in the garden. I think this is a combination that should be enjoyed outside on a terrace, in the sun!

Disclosure: I was not sent this wine to review, I bought it myself.

Strawberry Fool

I feel very inspired by desserts on other people's blogs!

Johanna made a gorgeous chocolate cake for her niece's birthday! She iced it into a a fairytale crown, with sweeties in place of jewels! It looked fabulous! What a treat to have on your birthday!

Joanna made some pretend fudge! Condensed milk and dark, dark chocolate. How sinful!

There was also the pear sorbet over at Anne's blog! She got the idea from 'The Perfect Scoop' by David Lebovitz. This is a book that so many people rave about, so I have ordered a copy!

I added these into my everly increasing recipe book and the first time I had a guest over for dinner , I thought, "ok, time to buy some pears!". So I had my pears at the ready and the rest of the meal planned. I had a little time to spare, so of I went around my favourite blogs and there it was!

Strawberry Fool!

And it looked heavenly! My menu was changed at the 11th hour, so I could make some strawberry fool with rhubarb goo! Check it out over at Vanessa's blog, What Geeks Eat. The rhubarb goo was lovely! I added some strawberries to it and rhubarb-hating-Graham, suddenly loved it! Of course, I was sneaky and didn't tell him what it was until later on, when he pronounced it delicious!

p.s. chocolate cake, pretend fudge and pear sorbet, coming soon!

Penne with Tomato and Chilli Sauce

I had a lovely treat last night!

I was busy studying, doing that final push, to get all the work finished and submitted this weekend! I was feeling pretty exhausted and hungry, when some glorious smells started drifting up from the kitchen!

"Mmmm, I thought, smells like tomato and chilli sauce!", And it was! Graham was downstaris cooking his key dish!  

What a star!

It's a simple tomato sauce with a kick of chilli and you really can't beat it. It's a really budget dish too, although you'd never guess it when you taste it.

Graham's Tomato and Chilli Sauce


2 onions, one finely chopped, one roughly sliced
1 clove garlic, finely chopped
1 red chilli,(seeds left in) finely chopped
1 400g/14oz tin chopped tomatoes
3 tbsp tomato puree
A splosh of wine (red or white)
1 handful freshly torn basil
Salt & pepper to taste
Freshly grated veggie or vegan parmesan


  1. Saute the onion, garlic and chilli in the olive oil, until the onion has softened. 
  2. Add the tin of tomatoes, tomato puree, wine and cook gently for 20 minutes until the sauce has thickened.
  3. Season to taste and add the basil at the last minute. 
  4. Serve with freshly cooked pasta and grated parmesan.

Serves 3-4

Thanks Graham!  It was delicious! 

Pea Pesto

Or should I say, Petit Pois Pesto! I bought a bag of baby petit pois and pulverised them! Seems cruel!

Pea Pesto

225g/8oz frozen peas
I large handful fresh basil
2 tbsp grated parmesan
1 tbsp cashew nuts
1 tbsp soft cream cheese
2 tbsp olive oil
salt & freshly ground black pepper

Basically just blitz it all in a food processor and voila, the most volumptous green sauce! The baby peas were so sweet! This has definitely taken the lead as my favourite pesto!

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