Labels

00 flour 7-spice 8-ball squash açaí acorn squash afternoon tea agar ale alfalfa allspice almond butter almond essence almond meal almonds alphabet amchoor american anise seed apple apple cheese apple juice apple sauce apricots artichoke asiers asparagus aubergine autumn avocado balls balsamic vinegar banana banana skin bannock barberries barley basil bath bomb batter bay BBQ sauce bean burger bean pasta beans beansprouts beauty beer beeswax beet greens beetroot belize beluga lentils berbere berry bicarbonate of soda birch syrup birthday biscuits black beans black eyed beans black garlic black pepper black trumpet blackberry blewit blue cheese blueberry bok choi borlotti beans borscht boston bran brandy brazil nut brazilian bread bread flour breadcrumbs breadsticks breakfast brezeln british broad beans broccoli broccolini brown lentils brown rice brown sugar brownies brussels sprouts buckwheat bulghur wheat buns butter buttermilk butternut squash cabbage cacao cajun spice cake camping canada candied peel candles cannelini beans capers caramel caraway cardamom caribbean carob molasses carrot greens carrots cashew cauliflower cayenne celeriac celery celery seed ceps cereal champagne chanterelle chard cheese cheese rind cherry chervil Chestnut chia chia seeds chicken of the woods chickpea chickpea flour chickpea miso chickpeas child-friendly chilli chips chives chocolate christmas chutney cider cider vinegar cinnamon citric acid clapshot cloves coarse salt cocoa coconut coconut kefir coconut milk coconut oil coconut sugar coconut vinegar coffee collard greens compote cookies copenhagen cordial coriander coriander seed cornbread cornflour cornmeal cornstarch cottage cheese courgette courgette flowers couscous crabapple crackers cranberries cranberry cranberry sauce cream cream cheese cream of tartar creme de cassis crumble cucumber cumin cupuaçu curd currants curry curry leaves curry paste custard dal dandelion-ramp miso danish date date molasses dehydrator demerara sugar digestive biscuits dill dinosaur dip donuts dosa dragonfish dressing dried fruit drink dry tofu dukkah dulce de leche easter edamame egg egg yolk elderberry elderflower elephant english epsom salts essential oil evaporated milk fake milk fennel fennel seed fenugreek feta fiddleheads fig filo fire cooking firm tofu flan flapjack flatbread flour flowers focaccia food colouring football freekeh fresh yeast frittata fritters galangal galette garam masala garlic garlic scapes gazpacho german gin ginger ginger wine gingerbread glass noodles gluten-free glutinous rice flour gnocchi goat's cheese golden beets golden raisins golden syrup gooseberry gorgonzola graham flour granola grape grape molasses grapefruit greek green beans green pepper green plantain green tea green tomato haggis haricot beans harissa hazelnut hedgehog mushroom hemp seeds holy basil hominy honey horseradish hot cross buns hummus ice lollies iceland icing icing sugar indian injera irish italy jackfruit jam jamaican japanese jelly jicama kahlua kale kale chips kalonji kefir ketchup kohlrabi koji kombucha lasagne latkes lavender lebkuchen leek leek flowers lemon lemongrass lentils lettuce lime lime leaves linseed lion's mane mushroom liquorice powder lovage lunch macadamia nuts mace mahlab maitake mango maple syrup marble marigold marmalade marzipan masa harina mascarpone mash melon membrillo mexican milk millet mince pies mincemeat mint mirin miso mixed spice mochi moghrabieh molasses morel mousse mozzarella muesli muffins mulberry mulberry molasses mung beans mushroom mushroom powder mushroom stock mustard mustard oil naan nasturtium new york no-bake cake noodles not food nut butter nut roast nutella nutmeg nutritional yeast oat yoghurt oatmeal oats okara okra olive oil olives onion onion skins onions orange orange blossom orange juice oregano oyster mushroom package pancakes panch phoran papaya papaya seeds paprika parkin parmesan parsley parsnips pasta pastry peach peanut peanut butter pear peas pecan pecan pie pecorino pepper pesto petersilienwurzel philadelphia physalis pickle picnic pie pine nuts pineapple pistachio pizza plantain plum polenta pomegranate pomegranate molasses ponzu popcorn poppy seeds porridge potato potluck preserve pretzels prune psyllium seed husk pudding pumpkin pumpkin seed butter pumpkin seeds purple carrots purple noodles purple potato puy lentils pyo quince quinoa radicchio radish radish greens rainbow cake raisins raita ramps ras el hanout raspberry ratatouille ravioli red cabbage red kidney beans red lentils red onion red wine red wine vinegar redcurrant jelly redcurrants relish restaurant reykjavik rhubarb rice rice flour rice pudding rice vinegar ricotta risotto rocket rolls root veg chips rose rose harissa rosemary rugbrød rum runner beans rye saffron sage sake salad salsify salt sauce sauerkraut scones scottish sea buckthorn seaweed seeds semolina sesame oil sesame seeds sesame tofu seville orange shepherd's pie shiso silken tofu skyr slaw sloe snacks snow soba noodles socca soda bread sodium hydroxide soup sour cherries south american soy sauce soybean spaghetti spaghetti squash spätzle spelt spelt berries spinach spread spring spring onion sprouts squash st. george's mushroom star anise stew stout strawberry sugar sultana sumac summer sunchoke sundried tomato sunflower seed butter sunflower seeds super firm tofu sweet sweet potato sweetcorn tacos tahini tamale tamari tamarind tapioca flour tarragon tart tea tealoaf teff tempeh thai thyme tinned peaches tkemali toast tofu tofu scramble tomatillo tomato tomato puree tonka bean toronto tortillas tray bake treacle truck truffle turmeric turnip turnip greens tyttebær udon umeboshi vanilla vanilla bean vegetable stock veggie burger vermouth vine leaves vinegar walnut oil walnuts wasabi watermelon watermelon radish wax wheat berries whisky white balsamic vinegar white beans white chocolate white pepper white spelt flour white wine wholemeal wild garlic winter wood ear xanthan gum yeast yellow beans yellow split peas yoghurt za'atar zimtsterne

Sunday, May 27, 2012

Rhubarb and strawberry crumble

I had a look around Allston farmers market yesterday.  It was pretty tiny (3 stalls, one was bike fixing), but I bought garlic chives and rhubarb.  Rhubarb's one of those things where if I see it I just have to buy it.  As I was walking along after leaving the market a girl asked me if it was sugarcane sticking out of my bag - the rhubarb was big sticks - I had to disappoint her, but rhubarb is never disappointing to me.

One thing though, I always end up turning it into crumble, because rhubarb crumble is just the best.  It tastes like childhood - we always had rhubarb growing - I remember in our garden in Chatteris (we left there when I was 8) we had some we forced under a big wooden box, and I remember being sent out to pick rhubarb many times in our East Linton garden.

I thought if I was going to make crumble yet again I should at least try out a few different ideas.  In America it seems that the main use of rhubarb is strawberry-rhubarb pie.  We had lots of strawberries, so I thought I'd put some with the rhubarb in the crumble filling.  Rhubarb goes great with orange and ginger, so I bunged in a bit of each too.  And I experimented with an olive oil based crumble topping (after the success of my olive oil biscuits I'm all about using olive oil in baking instead of butter, also we are pretty much out of marg) - based the topping on this recipe.

Filling:
~1.5 lb rhubarb, cleaned and chopped into 1 cm pieces
~0.5 lb strawberries, hulled and chopped
juice and zest of 1/2 an orange
~4 tbsp sugar
~1 tbsp cornstarch

Topping:
100g flour (used ~3 tbsp wholemeal and the rest plain)
100g oats
100g sugar
80ml olive oil
1/2 tsp salt
1 tsp ground ginger
zest of 1/2 an orange

Heat the oven to 350F.  Put all the filling ingredients in a 9in square oven dish or similar, and mix with your hands.  Put all the topping ingredients in a medium bowl and mix with a fork until everything is evenly distributed and it is a good, chunky-breadcrumb texture.  Level out the top of the filling and spread the topping across it, making sure it is evenly distributed to the edges.  Put in the oven (on a baking sheet in case it bubbles over), cook for 40-60 min, until lightly browned on top and the fruit is soft when poked with a fork.  Allow to sit for at least 10 min when it comes out of the oven, preferably more like half an hour - it will be bubbling hot.


This came out really good.  I like the topping a lot, and another bonus is it is much quicker to mix up than butter-based crumbles.  The filling is great too.  I am finding that I can still very much taste the strawberry, rhubarb and orange as separate elements, and together the sweetness of orange and strawberry sets off the tartness of rhubarb... but I think I prefer the rhubarb simpler, with just something warming like ginger.  Anyway, definitely a good experiment, and I'm looking forward to having more for breakfast tomorrow (perhaps the fruit flavours will have melded together differently?). Note: this makes enough crumble topping for my small, square Pyrex dish.
Posted by at
Labels: , , , ,

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)