Thursday, 20 May 2010

Rhubarb and Strawberry Crumble


For the crumble

175g plain flour
75g golden caster sugar + extra for sprinkling
100g cold, unsalted butter
25g ground almonds
Zest of 1 orange, finely grated
Small handful pine nuts

For the fruit

250g strawberries, halved length ways
250g rhubarb, chopped into chunks
3tbsp golden caster sugar
Juice of half a lemon
25g cold, unsalted butter

Preheat oven to 180C/ gas 4

Place all the crumble ingredients except the pine nuts, plus a pinch of salt, into a large bowl, rub in with your finger tips until the mixture resembles course breadcrumbs. Set aside.

Place the strawberries, then the rhubarb in a ovenproof bowl, add the sugar and lemon juice.

Press the surface of the fruit to make it flat and the crumble mixture will be less inclined to fall down the side of the fruit.

Dot with small pieces of butter, then spoon the crumble mix over the fruit (don't press it down).

Sprinkle the surface with pine nuts and caster sugar and place in the oven for 35-40 minutes until the top is golden and the pine nuts toasted.

To serve: The fruit juices will be runny when very hot, so, crumble is better eaten lukewarm, with cold double cream or custard.

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