May 21, 2015 by dgarnett2013
Strawberry & Rhubarb crumble: The Sweet Life – Deserts from Chanterelle by Kate Zuckerman
Serves 8 – 10 (or make half quantities for 4 – 5)
- 680g strawberries
- 8 stalks/ 900g rhubarb plus 1 cup sugar
- 1 tab plus 1 tsp flour
- 2 tabs sugar
- ¼ salt
- 1¼ cups flour
- 1/3 cup sugar
- 1/3 cup dark muscovado sugar
- ¼ tsp salt
- 140g butter, chilled
Preheat the oven to 180℃.
First prepare the rhubarb:
Wash and dry the rhubarb and trim the ends of each stalk, then cut it into ½ inch pieces.
In a medium saucepan combine the rhubarb with 1cup of sugar and 1½ cups of water.
Bring to a boil and simmer the rhubarb for 3 minutes. Do not stir the rhubarb. Remove from the heat and let it sit for 10 minutes.
Drape a piece of cheesecloth over a sieve and suspend the sieve over a bowl. Pour the rhubarb into the sieve and allow to drain for 15 mins.
Remove the sieve and place the bowl in an ice bath to chill. Discard the juice (or use for jelly etc) and use the cup (approx) of rhubarb for the crumble.
Wash, dry and quarter the strawberries.
Toss together the strawberries, rhubarb, flour, sugar and salt.
Make the crumble: combined the flour, sugars and salt.
Cut the butter into small cubes and add to the flour mixture and rub together.
Put the fruit mixture evenly into a baking dish and scatter the top with the crumble. Do not pack the topping down.
Bake until the crumble has browned and the fruit is bubbling underneath, 30 – 40 mins. Allow the crumble to cool for at least 20 mins before serving.
Serve with ice cream, cream or creme fraiche.
Made the day David was given his OBE at Buckingham Palace.