Friday, 24 May 2013
(A seasonal reposting from an earlier date. The rhubarb is going great guns in my garden at the moment, and the berries won't be long behind! Have a great weekend!)
I just love Rhubarb Season and our rhubarb plants are going crazy at the moment! I am love, love, LOVING it!
I picked up some Spanish strawberries today. (I know naughty me.) They looked really, really good though and mine are only blossoming . . . sooo tooo early for English ones. I was really wanting a Strawberry and Rhubarb Crumble though, and just what's a gal to do!
This is easily my most favourite of all crumbles. Todd . . . he likes Apple Crumble best of all . . . for me though, it's this one.
You get the slight tartness from the rhubarb and then that sweetness of the strawberries . . . and all topped off with a buttery/oaty/nutty crumble topping!
Soft and succulent fruit . . . oooozing with flavour!!!
Toasty nutty topping . . . oooozing with crunch!!!
Rich cream dribbling into all those lovely crevices . . .
It's pretty hard to resist something that is so so so sooooooooo GOOD!
Seriously. I was very naughty with this, and I think I'm going in to polish off the leftovers for breakfast.
If I'm not up for air by noon . . . you better send in a search party . . .
*Strawberry, Rhubarb, Oat and Walnut Crumble*
Serves 8 to 12
This is worth waiting all year for. Delicious, delicious, DELICIOUS!
For the Crumble Topping:
3.75 ounces plain flour (3/4 cup)
2 ounces rolled oats (1/2 cup)
3.75 ounces soft light brown sugar (1/2 cup packed)
3 ounces of chopped toasted walnuts ( generous 1/2 cup)
1/2 tsp fine sea salt
2 ounces butter, melted (1/4 cup)
For the filling:
7 ounces granulated sugar (1 cup)
2 TBS cornflour
16 ounces rhubarb, cut into 1 inch pieces (a generous 6 cups)
16 ounces strawberries, cut in half (a generous 6 cups)
1 TBS pure vanilla extract
Pouring cream to serve
Preheat the oven to 190*C/375*F/ gas mark 5. Butter a large glass baking dish and set aside.
Make the crumble first. Mix the flour, oats, sugar, salt and walnuts together in a bowl. Pour the melted butter over top. Stir and press together to make a few clumps. Put in the freezer while you make the filling.
Stir together the cornflour and sugar, mixing it together well. Add the fruit and vanilla. Toss together gently to coat. Pour into the prepared baking dish. Remove the crumble from the freezer and sprinkle over the top.
Bake for 45 minutes, or until the topping is golden brown and the filling is bubbling around the edges. Cool for about 20 minutes before serving.
Spoon out into bowls to serve and pass the cream!
Note: This is best eaten on the day. You can halve the recipe quite successfully if you don't want to make that much. Chill any leftovers, wrapped in the refrigerator. They're quite nice eaten for breakfast the morning after. *blush*