From the Garden - Strawberry and Rhubarb Crumble
I have written recently that I've not been feeling very inspired. We haven't been doing a lot, there has been no time. But the one thing that has made my mind tick over and feel excited by is the promise of summer eating. At home we feel like we have been stuck in a bit of a food rut as everything is so late this year. But slowly summer vegetables are starting to grow, and at the Market Garden we are now harvesting kale, spinach, lettuces and even the first cucumbers. Our leeks will be ready any day now. And with the recent growing conditions, our blackcurrants, redcurrants and gooseberry bushes are bursting with fruit and eagerly awaiting some sunshine to ripen them. I have a lot of recipes to try, new ingredients to experiment with and I cannot wait to start cooking.
This weekend I wanted to make a pudding. We harvested our first crop of strawberries and it was bliss picking the juicy red fruits in the sunshine. That first bite makes you smile with joy. I love the idea of sweet strawberries combining with the tartness of rhubarb and thought they would be perfect in a crumble.
550g rhubarb, cut into 3/4cm pieces
85g caster sugar
250g strawberries, hulled and halved
For the crumble topping
85g plain flour
50g caster sugar
50g butter, room temperature, chopped
handful of flaked almonds
Preheat the oven to 200 degrees C.
Put the chopped rhubarb in a large roasting dish and cover with the sugar. Make sure the rhubarb gets a good coating of the sugar. Place in oven for 15 mins. Take the dish out of the oven and then add the strawberries. Cook for 5 mins until the rhubarb is tender and the strawberries are soft.
To make the crumble topping, mix the flour and sugar in a large bowl. Add the butter and rub together to form coarse crumbs. Spoon the crumble mix over the fruit and pop back into the oven for about 15mins. Take out of the oven and then scatter some flaked almonds over the top of the crumble mix. Put back in the oven for 10 mins until the crumble mix and the almonds are slightly golden on the top.
Serve with custard or cream - your choice.
To me this crumble is out of this world. In fact, I'd even go to say that I like it better than
one where I made the claim of it being the best crumble ever! x