You may or may not know that I am having a little bit of a love affair with rhubarb, especially after my delicious rhubarb cake the other week. Wanting to continue the rhubarb theme, I made this absolutely amazing crumble last week. I'm sorry to blow my own trumpet but yes, it was amazing. Completely delicious.
I love any crumble if I am being truthful but rhubarb and strawberry might be my most favourite combination ever. I'm so glad I didn't miss rhubarb season again!
There's not much to say about this as it's pretty straightforward. One thing I will say is that I made 50% more crumble topping than this recipe states. That's because both Mr M and myself like a good fruit to crumble ratio. What a pair of geeks huh? A good crumble in this house must have a very thick layer of crumble!
Strawberry & Rhubarb Crumble
Ingredients
400g rhubarb
50g caster sugar
250g strawberries, hulled and halved
For the crumble;
85g plain flour
50g golden caster sugar
25g ground almonds
50g butter, room temperature, diced
finely grated zest 1 small orange
Method
Heat the oven to 200c/gas mark 6. Rinse the rhubarb and shake off excess water. Trim the ends of the rhubarb and cut into small finger-size pieces. Put in a shallow dish or a baking tray, tip over 50g caster sugar, toss together. Make sure the rhubarb is in a single layer and cover the dish with foil.
Roast in the oven for around 15 minutes before removing the foil, shaking it all around a bit and adding the halved strawberries. Cook, uncovered, for a further 5 minutes until the rhubarb is tender and the strawberries slightly softened. Top into a shallow dish with enough of the juices to keep the fruit juicy.
Whilst the fruits are roasting in the oven, start to prepare the crumble. Mix the flour, sugar and almonds before adding the butter and rubbing together to make coarse crumbs. Stir in the orange zest.
Spoon the crumble loosely over the fruit and bake straight away for 25 minutes until golden and bubbly.
One handy hint I will give you is that crumble topping is far far easier to make in a food processor. Just chuck all the ingredients in and pulse until it takes on a breadcrumb like consistency. It takes about a minute and makes this dish a whole lot less labour intensive!
We served this with custard one night and ice-cream the next. Both were delicious!
love & kisses
I'm the same - I adore crumble. I try and come up with crazy combinations if I've got nothing planned, just whatever fruit I've got in the house!
ReplyDeleteI lurve rhubarb though, looks devine.
Looks awesome. I could just eat that now!
ReplyDelete