This last week, we finally had a glimpse of spring like weather. It’s been warm enough to where I even spotted shorts and tank tops! But this is spring in Colorado, one day it’s sweltering and the next we’re in a winter weather advisory.
The Rockies have been in their element, standing majestically tall and snow capped against the stunning blue skies. I will say this time and time again, I am so lucky to live here and to enjoy this view every time I run my menial errands.
I’m not a hot weather person like I’ve mentioned before, but I do like spring though. I glimpsed my first daffodils yesterday as we strolled Pearl Street Mall in Boulder. Daffodils are my favourite, and instantly uplift me. One of my all time favourite poems is about daffodils and I can’t help but think of it every year when I see them.
I Wandered Lonely as a Cloud
I wandered lonely as a cloud
That floats on high o’er vales and hills,
When all at once I saw a crowd,
A host, of golden daffodils;
Beside the lake, beneath the trees,
Fluttering and dancing in the breeze.
Continuous as the stars that shine
And twinkle on the milky way,
They stretched in never-ending line
Along the margin of a bay:
Ten thousand saw I at a glance,
Tossing their heads in sprightly dance.
The waves beside them danced; but they
Out-did the sparkling waves in glee:
A poet could not but be gay,
In such a jocund company:
I gazed—and gazed—but little thought
What wealth the show to me had brought:
For oft, when on my couch I lie
In vacant or in pensive mood,
They flash upon that inward eye
Which is the bliss of solitude;
And then my heart with pleasure fills,
And dances with the daffodils.
By William Wordsworth
- 4 stalks rhubarb, cut in medium chunks
- 2 Granny Smith apples, peeled and cut in medium chunks
- 4 tablespoons raw turbinado sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 2 tablespoons butter, softened
- 1 cup/145g all purpose/ plain flour
- 6 tablespoons/85g butter, cold, in cubes
- 5 tablespoons raw turbinado sugar
- ¾ cup pecans, chopped
- 1 teaspoon cinnamon
- Pinch salt
- Preheat oven to 350F/180C
- Mix the chopped apples, rhubarb, raw sugar, lemon juice and vanilla together and divide evenly between 6 medium ramekins. Dot the tops with the 2 tablespoons of butter. If you like more filling, you can increase the amount apples and rhubarb.
- Toss the flour, raw sugar, pecans, cinnamon and salt together and rub in the butter until the butter is distributed evenly and there are some small chunks.
- Distribute the crumble topping evenly between the 6 ramekins. Don't pack it in, just loosely top.
- Place the ramekins on a baking sheet and place in the oven.
- Bake until the filling is bubbling and the crumble is browned, about 20- 30 minutes.
- Remove from the oven and serve warm with lots of custard or ice cream.