“She turned to the sunlight
And shook her yellow head,
And whispered to her neighbor:
"Winter is dead.”
~AA Milne, when we were very young
NOTE: I am away at the moment helping my mother with her treatment for lung cancer. I have set up a few posts to post whilst I am away as a special surprise. Some are new and some are reposts of old favourites that you may have forgotten, or if you are a new reader may not even have seen. I'll be back at the end of May, but in the meantime . . . Enjoy!
PS - I will only have sporadic internet use, so if you ask a question and I don't get back to you . . . it's not that I don't want to. It just may take me a while.
Saturday, 26 June 2010
Oh how I love strawberry season . . . especially when it comes in conjunction with rhubarb season.
The two combined together is a flavour match made in heaven! What a happy co-inky dink that they ripen pretty much at the same time in our garden!
Lovely sweet berries, soooo fresh and tasty. Nothing could possibly taste better. I reckon if you put two berries side by side, one from a store bought punnet and one from my garden . . . I'd be able to pick the garden grown one every time. Freshest is bestest!
Lovely tart and mouth puckering rhubarb . . .
A short buttery topping . . .
Just the perfect balance of flavours. Sweet, tart and buttery.
I think I've about redeemed myself with Todd, don't you think?
*Strawberry and Rhubarb Crumble*
Serves 4 to 6
Delicious warm out of the oven or at room temperature, with the perfect mix of tart rhubarb and sweet strawberries beneath a wonderfully crunchy and buttery topping.
For the filling:
600g of rhubarb, cut into one inch pieces
(about 2 cups)
400g of fresh strawberries, hulled and cut into quarters
(about 1 quart)
the juice of one lemon
100g of sugar
3 TBS cornflour (cornstarch)
pinch of salt
For the topping:
200g of flour
(about 1 1/3 cup)
1 tsp of baking powder
3 TBS caster sugar
3 TBS demerara sugar
the zest of one lemon
4 ounces butter, melted
1/2 tsp vanilla extract
1/4 tsp of ground cinnamon
First make the topping. Whisk together the flour, baking powder, both sugars and the lemon zest. Stir the melted butter together with the vanilla and the cinnamon. Stir this into the flour mixture and mix together with a fork until it clumps, making both large and small bits.
Preheat the oven to 190*C/375*F/ gas mark 5.
Place the fruit into a bowl along with the flour, sgar and salt. Add the lemon juice and toss together. Dump into a large square baking dish.
Cover the fruit thickly and evenly with the crumble topping. Place on a baking tray and bake for 40 to 50 minutes, until the crumble topping is golden brown and the fruit is bubbling beneath. Cover with foil if your topping starts to brown too quickly without the fruit cooking.
Serve warm or at room temperature with lashings of custard, or cream, or not! (As you prefer!)