Tuesday, 8 May 2012

Rhubarb and strawberry crumble

On Friday night our phone line went down.  I had emails to send, comments to respond to and blog posts to write.  Instead we had a weekend without the internet.  We missed it.  I am now feeling rather behind.  So while I wait for our phone company to fix the fault, I will share an excellent rhubarb and strawberry crumble I made on the weekend.

It was a busy weekend of high tea, a lost umbrella, welsh rarebit, the arrival of fire engines at the local supermarket (false alarm but still exciting for Sylvia), pea soup with cheese and onion bread (good but a bit stodgy), making a pom pom, chips (roasted not fried), watching the Umbrellas of Cherbourg (an excellent film), and finishing reading The Secret River by Kate Grenville (amazing). 

You would think there was not enough time for the internet in all of this.  Actually you would probably be right.  There is enough to do without getting lost in the interwebs.  Yet I missed it.  I couldn’t check the weather (it rained on the washing), nor find the guidance I needed to make pom poms.  E wanted to find a crucial crossword clue and look up films that were on the telly.  Instead I read more of the paper and did more of the Samurai Sudoku than usual.  I sorted photos on the computer rather than blogging.  Most importantly, I couldn’t consult my blog for notes about making rhubarb crumble.

You see, I had bought four large stalks of rhubarb and a punnet of strawberries at the market on Friday to make crumble.  I love browsing through my cookbooks but when I have a very particular idea in mind I usually go for the electronic search and find.  But with my dessert cookbook and some of the learnings from blogging, I muddled through making a crumble.

Surprisingly, it is one of the nicest I have made (and more successful than my previous attempt that I found when I got back online).  The flavours were right – the fruit was slightly on the tart side but was balanced by the sweetness in the crumble.  The textures were lovely with my favourite oats and coconuts included in the crumble.  E thought it ok but it had too much fruit (though any fruit is too much for him).  Sylvia loved it and savoured every mouthful.  E wanted it with custard which seemed like a good idea but I couldn’t remember how to make custard (from a packet) without my blog notes and it wasn’t a pretty sight.  So it seems I can get by without my blog but it just isn’t the same.  Hopefully it will be back up soon.

Other rhubarb crumbles on Green Gourmet Giraffe:

Rhubarb and Strawberry Crumble
Serves 4-6

700g rhubarb, trimmed and chopped into 1 cm pieces
juice of 1 lime
1/4 cup raw sugar
250g strawberries hulled and halved

Crumble:
1/3 cup wholemeal flour
1/3 cup rolled oats
1/4 cup dessicated coconut
1/3 cup coconut sugar (or raw sugar)
80g butter

Put the rhubarb, lime juice and sugar into a medium saucepan.  Gently cook over low heat until the rhubarb releases its juices and the sugar is mostly dissolved.  Then bring to the boil and simmer about 9-10 minutes until the rhubarb is soft but has kept its shape.  Remove from heat and add strawberries.

While rhubarb is cooking, make crumble by rubbing butter into dry ingredients in a medium bowl.

Grease a medium baking dish and pour in the rhubarb mixture.  Scatter crumble over the fruit.  Bake at 180 C for about 25-30 minutes or until the crumble is golden brown and the fruit is bubbling around the edges.

On the stereo:
The Best of Tubular Bells: Mike Oldfield

24 comments:

  1. such a lovely recipe Johanna! I always love the flavours of rhubarb and strawberries together.

    ReplyDelete
    Replies
    1. Thanks Anh - I was surprised to find I had already tried combining these flavours once I was back online but am amazed I hadn't remembered how great they tasted together

      Delete
  2. Replies
    1. Thanks Lisa - me too - once the weather gets cold I always feel like baked rhubarb treats

      Delete
  3. Oh yum! Rhubarb crumble is actually on our menu for tonight, or perhaps tomorrow night - we, too, found a lot of rhubarb at the market!

    ReplyDelete
    Replies
    1. thanks catherine - last week's rhubarb was enormous - had to get it trimmed to be able to carry it

      Delete
  4. Oh, I want to scoop this off my screen!

    ReplyDelete
    Replies
    1. thanks cindy - will let you know when the lickable computer screen technology has been developed :-)

      Delete
  5. Yum! I love the pairing of strawberries with rhubarb a lot. i know it is a classical combo but I adore it! I also love that you used coconut suagr in the topping for that extra caramel flavour! Yummy all the way! I love hot home-made custard with this tasty dessert! Yum Yum Yum!
    I made a similar recipe like this last year but with pears, rhubarb & coconut.Here is the link if you want to read about it: http://sophiesfoodiefiles.wordpress.com/2011/09/26/sophies-spiced-rhubarb-and-pear-coconut-crumble/

    ReplyDelete
    Replies
    1. Thanks Sophie - coconut sugar does give extra depth of flvaour - your recipe sounds wonderful

      Delete
  6. This sounds really lovely, sweets that contain fruit are very appealing to me! I don't think I've eaten rhubarb since I was a child and we had it growing in the garden.

    ReplyDelete
    Replies
    1. Thanks Mel - I think my parents grew rhubarb when we were little but am not sure - it is worth eating just for the glorious colour

      Delete
  7. So lovely! My mum's apple and rhubarb crumble is still one of my favourite treats, and this is quite similar except, well, not, because ours is gluten- and dairy-free and uses walnuts not coconut and the butter is melted and there's apples not strawberries....

    but I'm sure the deliciousness is the same :P

    ReplyDelete
    Replies
    1. a mum's puddings are a wonderful thing - my rhubarb crumble is different from the ones my mum made but still give me a bit of home comfort

      Delete
  8. Oh, how frustrating about the internet! It's amazing how much we come to rely on it - I think I'd have struggled a lot with a weekend without it too. Still, it sounds like you survived very well and perhaps even benefited from not trying to squeeze the computer-based things in too. It is certainly the case that you excelled with this crumble - so much so that I'm very glad you're back so you can share it with us (as well as for other reasons, of course) :)

    ReplyDelete
    Replies
    1. Thanks Kari - very kind - the internet downtime was very frustrating when I had some time on the weekend to catch up but I always have lots to catch up on so just had to cut my losses.

      Delete
  9. I'm definitely on a rhubarb/strawberry kick lately and it is for sure time to get some more to make this! Yum!

    ReplyDelete
    Replies
    1. you are lucky that in your part of the world strawberry and rhubarb season coincide more perfectly than here but yes it is such a great combination

      Delete
  10. I love the ruby red of that crumble. I rarely cook with either strawberries or rhubarb - not wanting to cook the former, and not really appreciating the latter. Must try again!

    Hope your internet is fixed quickly - how did we survive before the internet?!

    ReplyDelete
    Replies
    1. Thanks Caroline - definitely try again with strawberries and rhubarb - I am not much a fan of cooked strawberries but they add a lovely sweetness to the rhubarb - our internet was back up on Tuesday - which was a relief - it is scary how dependent upon it we have become

      Delete
  11. So funny how we become attached to our blogs and the internet. I was without it for the weekend a week or so back, so can totally empathise, but my w/e was not as full and eventful as yours.


    I made a rhubarb crumble yesterday, and actually found it too too sharp, I am loving the addition of strawberries - so will def. make a variation of this.

    ReplyDelete
    Replies
    1. Thanks Shaheen - sorry to hear you also have been missing the net but pleased to know you are enjoying rhubarb crumble too - strawberries did help take the edge off the rhubarb

      Delete
  12. This crumble looks delish - perfect for our chilly weather. How annoying about your phone line.

    ReplyDelete
    Replies
    1. Thanks Cakelaw - yes very annoying about phone line - very relieved when it was fixed

      Delete

I love hearing from you. Please feel welcome to share your feedback and questions. I have started using word verification recently to combat an avalanche of spam. Apologies for the hassle of reading the mysterious captcha code (refresh to find an easy one).