Rhubarb and Strawberry Crumble
(serves one little girl for four breakfasts, ish)
2 pints strawberries, hulled
2 stalks rhubarb, peeled lightly and chopped rather small
1 cup all-purpose flour
1/2 cup white sugar
1/2 dark brown sugar
1 tsp each: cinnamon, ground cloves, nutmeg, allspice
1/2 cup cold butter, cut in large cubes, plus a little extra for dotting
juice of 1 lemon
Nonstick-spray an oven proof container, and lay in the strawberries, left whole. Top with the rhubarb. Then in your Cuisinart or Magimix, whizz together the flour, sugars and spices with the butter, until it is completely mixed and starts to lose its powdery texture and begins to look like it might stick as a dough. Don’t let it become a dough, but stop it when it starts to stick. Sprinkle the lemon juice over the fruit and scatter the flour mixture on top. Dot the top of the crumble with some bits of butter and bake at 350 degrees for 40 minutes or until the fruit bubbles and top browns a bit.
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