a rhubarb pie baking kind of day

I've been meaning to bake a rhubarb mascobado crumble for some months now, but never really felt like baking - oh dear, many of my mojos have gone on extended holidays... - in fact I haven't baked anything since that red currant cake/pie in June.

But today was a baking kind of day, and there were lots of rhubarb in freezer that needed to be made into something. The mascobado sugar - fairtrade from the Philippines - was really very nice in flavour, much kinder, rounder in taste than refined white sugar (I may have a sweet tooth but I simply don't enjoy the too much sweetness white sugar often brings to the sweet stuff) and even a tad less sweet than the other muscovado sugars I've had before.

The simple crumble recipe called for sprinkling of the sugar on top of the pie, I'll skip that next time since even if it doesn't taste burnt the pie surface looks too dark for my preference. Another option could of course be to cover the tin with foil. Anyhow. The mascobado was really enjoyable and I'm sure whenever I feel like baking from now on, it'll be a regularly used sugar in this residence. Bobbaloo approved and all.

The family pet Burble Blue really is a most mischiveous kind. And hungry. Always. His behaviour kind of remind me of one loaf dog extraordinaire's. Human pet, bobbaloo pet, same same and not so different.