June 17, 2013

Rhubarb & Strawberry Crumble


Sticks of rhubarb were coming out of my bag pack, and one of my colleagues asked whether I was going to make a crumble with these. I replied that I intended on rather making a tart, to which he said ‘I don’t know why you French people always seem to want to make tarts! The best way to eat rhubarb is definitely in a crumble’. Having grown up with my grandma making rhubarb tart every Sunday as soon as it was in season, I didn’t see what was wrong with making a tart. I made it and it was delicious, but my colleague’s words were still at the back of my mind and I thought I should give a try to the crumble.

Though I will always remain faithful to the tart, I absolutely loved the crumble. It was perfect in the sense of how a perfect crumble should be: rustic, fruity, crunchy and so quintessentially British. I decided to add strawberries to the rhubarb, and when the two queen fruits of spring collide, it just feels like it was meant to be.

Have a lovely week, and if you find time to make this crumble, I promise you won’t be disappointed.


Rhubarb & Strawberry Crumble – serves 6
• 600g rhubarb, cut into chunks
• 3tbsp vanilla sugar
• Zest & juice of 1 orange
• 300g strawberries, hulled and halved
• 100g spelt flour
• 70g rapadura sugar
• 100g butter, cut into small cubes
• 100g oats

1. Place the rhubarb in a saucepan, with the vanilla sugar, orange zest and juice. Cover with a lid and leave to cook for 5min. Remove the lid and leave to cook for another 5min, stirring every so often.
2. Preheat the oven to 180°C.
3. In a bowl, mix the flour and sugar. Add the butter and rub with your fingers until it forms rough crumbs. Add the oats and mix.
4. Spread the rhubarb and strawberries in an ovenproof dish. Top with the dry ingredients. Place in the oven for 40min.
5. Serve warm or cold, as it is or with a scoop of ice cream.

Crumble Rhubarbe–Fraises – pour 6 personnes
• 600g de rhubarbe, coupée en cubes
• 3cs de sucre vanillé
• Zest et jus d’1 orange
• 300g de fraises, équeutées et coupées en deux
• 100g de farine d’épeautre
• 70g de sucre rapadura
• 100g de beurre, coupé en petits dés
• 100g de flocons d’avoine

1. Mettre la rhubarbe dans une casserole avec le sucre vanillé, zeste et jus d’orange. Mettre le couvercle et laisser cuire 5min. Retirer le couvercle et laisser cuire encore 5min, en remuant de temps en temps.
2. Préchauffer le four sur 180°C.
3. Dans un bol, mélanger la farine et le sucre. Ajouter le beurre et l’intégrer en mélangeant le tout du bout des doigts jusqu’à l’obtention de miettes grossières. Ajouter les flocons d’avoine et mélanger.
4. Répartir la rhubarbe et les fraises dans un plat à four. Ajouter les ingrédients secs sur le dessus. Mettre au four pour 40min.
5. Servir tiède ou froid avec une boule de glace.

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