Rhubarb And Strawberry Crumble
Rhubarb And Strawberry Crumble
Mamta Gupta
I was thinking of making rhubarb crumble one day and mentioned it to a friend of mine, Marilyn. She suggested that I should add strawberries to it, ?it is the best crumble in the world?. Of course she was right, it really is very tasty. So here it is, a really nice dessert.
Serves 8
Ingredients
For the fruit layer
400 gm. rhubarb leaf stalks (leaves are not edible)
400 gm. strawberries
Juice of 1/2 a lemon
3-4 tablespoons light brown sugar
(adjust to taste)
A good sprinkling of freshly grated nutmeg
1 heaped tbsp. corn four, dissolved in 2 tbsp. of water
For the crumble
350-400 gm. white flour or maida
125 gm. unsalted butter, cut into small pieces, at room temperature
3-4 tbsp. light brown sugar, adjust to taste.
To serve
Chilled custard or vanilla ice-cream
Instructions
Turn oven on to 375?F, 180?C (10?C less in fan oven), Gas mark 4-5.
Place flour, oats and butter in a bowl and rub with your fingers, until the mixture looks like bread crumbs.
Add oats and brown sugar. Mix well using your fingers. Keep aside.
Hull (remove stalks) the strawberries. Cut large strawberries into halves or quarters. Remove ends of stalks and chop them into approximately 2 cm pieces.
Place the rhubarb and strawberries in a pan and cook on low heat until some liquid is released.
Add sugar. Taste and add more sugar, if needed. You can use sugar free sweetener instead.
Add freshly grated nutmeg.
Add cornflour and water mix, a little at a time, until the sauce thicken to a thick custard like consistence; see picture.
Spread in a 12 inch X 8 inch oven-proof dish. Keep aside to cool a little.
Sprinkle the crumble mix on top, spreading it evenly and lightly on top of the fruit, covering completely.
Bake for 30-35 minutes, until the topping looks golden brown and the fruit bubbles through in a few places.
Serve with fresh custard or double cream or vanilla ice-cream.
