We’ll get to the apple rhubarb crumble but first…
How safe is your kitchen counter?
Do you ever worry about germs? My mother always said you had to eat a peck of dirt before you die but I sure don’t want to rush things.
I was sitting at the kitchen table the other day, chatting with a friend who dropped by for coffee and I looked over at the counter top and it was streaky. Not in a ‘that’s really gross you should be on Hoarders’ way but it was obviously not shiny granite.
After she left I began to think about how clean am I really? I don’t get all worked up about living in a germ free environment because personally I think not having enough or the wrong sort of gut bacteria is what makes a lot of people sick. However, I do want to avoid any contamination that could give us a nasty bout of tummy distress. Food poisoning can be annoying but it can also be deadly.
I looked over at my stack of cutting boards and wondered how they fared in the quest for a food poisoning free kitchen. I use both wooden and plastic cutting boards and I do my best to have boards for meat, fish and chicken and others for veggies and bread, but is that doing enough?
Imagine chopping up an iceberg lettuce after cutting up raw chicken? Rather like giving that raw chicken a French kiss. Recent reports indicate that up to 80% of supermarket chickens are contaminated with Salmonella or other nasty bugs.
I put my plastic cutting boards in the dishwasher and every once in a while I’ll make a bleach solution and give them a soak in that for a few minutes. I don’t dry the cutting board in the dishwasher because I’ve learned that I don’t like warped cutting boards.
I wash my wooden cutting boards in soapy water and if it’s sunny outside I’ll dry the board with a cloth and leave them in the sun to dry and kill off all the baddies. I don’t do this often enough.
I clean my counters with soapy water and every once in a while I’ll wipe them down with a solution of 50% water and alcohol. I spray it on and leave it for about 5 minutes and then rinse and dry. It’s as shiny as can be and I feel good about cooking. I was told, but don’t know for sure or why, that using bleach on granite is not a good thing so I don’t.
Now that my kitchen was clean, it was time to dirty it all up again by cooking this apple rhubarb crumble I found on Aussie Farmer’s Direct. Their recipe uses way more rhubarb than apple so I adapted the recipe for what I like to eat.
- 5 stalks rhubarb
- 3 large (4 medium) apples, peeled, cored and cut into chunks
- ¼ cup caster sugar
- ⅓ cup self-raising flour
- ¼ cup plain, all-purpose flour
- ½ cup brown sugar
- ½ cup rolled oats
- 100 grams (7 tablespoons) cold butter, cubed
- Preheat oven to 180C/350F
- Grease an ovenproof dish and add the rhubarb, caster sugar and apple, plus 2 tablespoons water. Cover with foil and bake for 25 minutes until fruit is tender.
- While the apples and rhubarb are baking, make the crumble topping.
- In a large bowl sift the flour and add the butter.
- Rub the butter into the flour until it resembles crumbs. Add the brown sugar and rolled oats and mix well.
- When the rhubarb and apples are cooked, remove the foil and top with the crumble mixture. Return to the oven and bake for a further 20-25 minutes until the crumble is golden brown and crispy.
- Serve with whipped cream, ice cream or custard (or all three!)
I love crumbles Maureen and this look really good
I’m of the firm belief that “a little dirt doesn’t hurt”, in fact it helps boost our immune system BUT NOT IN THE KITCHEN!! I do like to keep my kitchen super clean even though I’m a messy cook. I just get so into it that I make a huge mess. But when it’s clean up time I do use a bleach spray on all my cutting boards. It’s amazing how white it makes them too, like new.
I wouldn’t mind a bit messing up my kitchen for your yummy looking crumble. It’s really calling my name! I’ll just take a little scoop of vanilla ice cream with mine please.
I agree that’s why I was embarrassed. I blamed it on John.
I clean my counters boards, counters, wipe down appliances with white vinegar diluted with just tiny bit of water. The vinegar smell doesn’t lat long and vinegar will kill anything!. I use it for weeds in the garden, but be careful where you spritz it in the garden, only on the weeds full strength. They’ll be dead in a few hours, just don’t spray wide enough to hit your gorgeous flowers or veggies. It is antiseptic and powerful.
Thanks, Margo!
Great post about germie kitchen counters. I’m always wiping and shining but you’re Mrs. Clean compared to me. I use a lot of 409 and that’s about it. I worry about cutting boards and scrub with the hottest water I can get to come out of the tap. Do you know that I’ve never ever cooked with Rhubarb??? And I really couldn’t tell you why.
That 50% alcohol counter spray is a great tip – much cheaper than what I’m using now!
I’ve never had apple and rhubarb together – always strawberry and rhubarb. So perfect for fall! Definitely going to try this!
Oh God the 80% of salmonella in supermarket chickens gives me goose bumps. I try to have separate board too, I found that for cutting chicken glass board work better than wood or plastic, since the bacteria doesn’t have where to “hide” and its much easier to sterilize and clean. I clean my counter tops with 7th generation wipes once a week, and I clean all the cabinet doors too. Trying to keep it bacteria free as much as possible, especially now that I have a small toddler touching every surface.
On the other note, the crumble sounds delicious, I like that you added rhubarb.
After getting freaked out about germs a number of years ago, I switched to plastic cutting boards. Now I am more freaked out about what those may be leaching into my food, so I am back to wood. Wood has some natural anti-germicidal properties already, and I wash them in really hot soapy water after cutting meat, and let them air dry completely. It also helps that we get the majority of our meat from local places, and I know there is little risk of salmonella from them.
And – I love the crumble – I even have some rhubarb in the freezer from the spring, so this sounds like a great idea!
I have mostly wooden but I do have a couple of the hard food service ones that are some sort of rubbery plasticky material. I don’t leave my food on the board very long so if there’s leaching it wouldn’t be much.
I would love this! Phil threatens to walk away from the home if rhubarb comes in. (sigh)
I choose Phil, so I leave the rhubarb at the store…..
Phil’s a keeper!
Will have to agree with you on this…. ;-)))))
Granite is actually incredibly porous — doesn’t seem like it should be, does it? But it’ll absorb a lot of germs unless it’s sealed (and it’s a good idea to reseal once a year). It’s so pretty though that it’s worth a bit of maintenance. I always put our plastic cutting boards in the dishwasher too — that does a good job of sanitizing them. But I also always hit them with a bit of a bleach spray whenever I cut up poultry. Anyway, I don’t stress much about germs, but you’re right that we should take basic precautions (particularly with poultry). Besides, who wants to get sick when there’s great apple rhubarb crumble to eat? 😉 Good recipe — thanks.
oh i have not done a crumble before with this combo of fruits and boy does it look divine. I love the sweet and tart favors!
Maureen, this is a topic I think about all the time since I’m in the kitchen so much. I’m of the firm belief that “a little dirt doesn’t hurt”, in fact it helps boost our immune system BUT NOT IN THE KITCHEN!! I do like to keep my kitchen super clean even though I’m a messy cook. I just get so into it that I make a huge mess. But when it’s clean up time I do use a bleach spray on all my cutting boards. It’s amazing how white it makes them too, like new.
I wouldn’t mind a bit messing up my kitchen for your yummy looking crumble. It’s really calling my name! I’ll just take a little scoop of vanilla ice cream with mine please.
A lovely comforting dessert – Maureen.
This is a great recipe to help use up some of my fresh rhubarb….I have not tried it with a crumble yet. My counter tops get a weekly washing of 75-25 water and old-fashioned clorox solution. Makes me feel good. 🙂 BTW….one of the biggest germ collectors ever are ladies’ purse/handbags, especially the hand grips. I just use the same wipe cloth from the kitchen and do my purse. Just sayin’…….:)
Are your countertops granite, Pat and there’s no problem? I’m off to clean my purse handles. I will admit that when I see ladies’ handbags on the floor in the toilet stall I shudder.
Cross contamination is one of my pet peeves which is why I have 4 different cutting boards though only the chicken one gets regular bleach washes.
Great looking crumble, Maureen. I made a crunchy streusel topped coffee cake yesterday (I had to use up some plums and raspberries) so I laughed when I saw the post cause of the similarity.
Oh my – I had no clue “80% of supermarket chickens are contaminated with Salmonella” YIKES! I use an antibacterial sol. on my granite – but I am intrigued by your alcohol/water one.
Btw, Maureen I love rhubarb and it’s not plentiful here – love the sound of this crumble!!!
Great recipe, Maureen…. such a lovely combination with the rhubarb and apple… and good tips about cleaning the kitchen counter.
Maureen this looks absolutely heavenly! Though now I’m getting antsy about my kitchen counter! I always try be thorough, but now I wish I was home right now to check!!!
Your kitchen sounds as clean as a whistle. I would never chop an ice berg lettuce after just chopping up a raw chicken! I use wooden boards and I’ve been told baking soda is really good for cleaning them as well as lemon juice. This also removes odours. There’s no chemicals involved so there’s no harm to foods you later put on the boards. After using lemons for cooking I always run the cut side over my boards. And now to the crumble – I’m surprised you didn’t call it a ‘crsip’! It looks gorgeous, Maureen and I’m a big fan of rhubarb xx
LOL the recipe I copied was called a crumble. When I was typing it up I typed crisp and had to change it. 🙂
Delicious looking crumble Maureen, I have never eaten Rhubarb! It’s very hard to find in our area too. Your pictures are wonderful!
I don’t use bleach on my granite tops either, the granite place told me the same thing. I use a product called Cavicide disinfectant. Spray and let it set for a few minutes, then wipe.
I enjoy seeing your instagram pictures too!
Oh gosh, now I feel like cleaning my kitchen AND running out to find some rhubarb!
Well now you’ve got me all freaked out that my benches aren’t clean. Off to scrub! and then make crumble.
Best dessert ever invented. As long as it comes with custard.
LOL David! Americans don’t eat pouring custard in the same way as you and the Aussies do. I’m a quick learner though!
I love rhubarb and was looking at my plants yesterday deciding to pick them or leave it another few days. Maybe it’ll have to be today so I can make your crumble!
I don’t overly stress about germs. I have multiple boards, but none specially earmarked for specific ingredients. I think elbow grease is the best cleaner, with chemical sensitivities I don’t use much beyond hot, soapy water and have never had any problems. I am very careful about cross contamination issues though and will use a new knife, board and utensils for raw meat 🙂
Common sense!
Lol Maureen! The french kiss between the lettuce and the raw chicken.. so true! I am a cleanliness fanatic and quite a pain in the kitchen and with two young boys running about the house you can imagine my plight.
Apples are my favourite thing to pair with Rhubarb. This crumble is so beautiful…I can almost taste the gorgeous flavours.
Crumble and Cleaning. First let me say I am for both. On cleaning I pretty much do what you do. However, I also use a lot of vinegar. I must try Apple Rhubarb Crumble – the weather is perfect to bake.
Now you have me thinking about my kitchen tops – I keep them clean and wipe them down every day but try not to use chemicals. I think tea towels are the worst hygiene offenders in the kitchen and I probably should wash them every day but I don’t. I’m touching wood right now as I type!
I’m with Hotly Spiced – I was sure you’d be calling this a crisp and not a crumble!
G’day! Chef Georgio LOVES apple rhubarb crumble and yours looks delish! Wish could come through the screen and try it now!
We must have had the same mum as I got the same advise when I was younger too!
Ate A LOT of dirt when was little and am still here to tell the story!
Cheers! Joanne
I am very aware about cross contamination and use my boards for what they are meant to be used for. And I wash my knives and boards after cutting chicken, straight away. I have a special spray for cleaning up, which is ‘food approved’. Love the crumble 🙂
I’m all for a bit of dirt and germ, its good for you, keeps the immune system actually working. Don’t get me wrong, I am a super clean chef and use the different coloured boards for their intended use, I just dont spend any time worrying about it. It’s not really crumble weather, but dang I love me a crumble, they are my dessert weakness. Haha!
A little dirt never hurt:-) Thanks for sharing your tricks for a clean counter and cutting boards. Cutting boards are especially porous, they do need thorough cleaning.
The apple rhubarb crumble looks so yummy!
I never thought of putting rhubarb with apples….mmmm yum. I’m with you a little dirt never hurt. it’s good to build up immunities! I use a ton of white vinegar to clean. Vinegar is natural and the perfect cleaner/disinfectant. great for your cutting boards too!
This is gorgeous and I love the combination of apple and rhubarb. Your reminded me that I have rhubarb compote in the basement. I have to pull that out now!!
What a great idea to leave it outdoors to sun dry—brilliant! As is this gorgeous crumble. I adore rhubarb and wish I could find some this week where I live!
You know how it was super hot and beyond tolerable? Well, now the rain has returned and BAM! It is perfect crumble weather – if I had the time I would be all over this apple and rhubarb dessert with a big heaping of vanilla ice cream 😀
Cheers
Choc Chip Uru
The combination of rhubarb and apple looks really delicious Maureen…and perfect in a crumble…
I am kind of clean freak as my husband will say…everything in its place and clean…especially in the kitchen…I like using lemon oil and baking soda…
Have a great week 🙂
You have combined my husband’s two favorite fruit desserts into one, Maureen! Thank you! Your crumble looks divinely delicious and do-able!
P.s. Thanks for the tip about bleach-soaking cutting boards. Lucky you that you’ve got granite counters!
Oh wow now you’ve got me worried!! I definitely use separate cutting boards for raw meat and other food and use boiling hot water and soap but now I feel that I should do more!
Yeah, my kitchen stays clean for about 30 seconds before I mess it up again 🙂 LOVE this crumble…now I can’t wait for my rhubarb to pop up in the spring!
I love crumble cakes and just thinking about your rhubarb is making my mouth water.
What a comforting crumble, love the apple and rhubarb combo! All I need is a scoop of vanilla bean on top :).
Whether it is called a crumble or crisp, this is a dessert that says comfort food to me.
What a great reminder to periodically soak my cutting boards. I keep separate ones for meat, but I really need to be better about sterilizing them. And what a great crumble. Apples we have, I’m not sure about rhubarb since we’re fully into fall here. But I’m making this once it shows up in the markets again!
I am probably more fussy about my kitchen then anywhere else in the house, but I am not obsessive about it, but then I am a lot better than I used to be as my other half has OCD and I have had to up my standards and he has had to relax his a bit. I think mine is fine but then again I don’t know if it would pass a professional inspection! By the way this crumble looks fantastic I love rhubarb!
Maureen, only you can be funny writing about cleaning kitchen counters! What a hoot! My counters are quartz, so they are easy to clean with anything. I’m a germaphobe but also a non-believer in those chemical antibacterial cleaners, so I usually just use either vinegar and water or one of my homemade cleaners containing castile soap and tea tree oil. I save the weakest possible bleach solution for my plastic cutting board used for meat.
I love strawberry rhubarb, but I have never tried apple rhubarb. I went apple picking a few weeks ago – I may try doing an apple rhubarb topping on oatmeal now 🙂
I use dettol water once in a while to clean my cutting board. Honestly, if you would see cutting boards in restaurants, you would be shocked. I am not just thinking about India…
I am all for a clean kitchen and house and I hate sticky table counters, it’s just disgusting. I just wonder sometimes how it was during the war. I mean people didn’t have the luxury around and washing things could be difficult when the pipes were iced during winter. Of course everybody was busy with the war but did the people really get sick because they used the same board for chicken and veggies?
Hi Maureen! I love rhubarb crumble! I always say that my house is clean enough to be safe and dirty enough to be happy!