|Strawberry, Rhubarb and Apple Crumble|
Strawberry, Rhubarb and Apple Crumble
50g unsalted butter, chopped (can use salted if that's all you have)
50g brown sugar (1/4 cup round about)
60ml (1/4 cup) lemon juice this does vary depending on the lemon (not essential if no lemons)
2 apples, pink lady is preferred but any tartish cooking/eating apple is fine, peeled, then quartered and each quarter sliced into three.
900g rhubarb, trimmed cut into 4cm sticks
1 teaspoon natural vanilla extract
250g punnet of strawberries, hulled and halved (can use frozen)
225g (11/2 cups) plain flour, sifted
60g ground almonds (one small packet)
1 1/2 teaspoons of baking powder
120g butter, chopped
150g (3/4 cup, firmly packed) brown sugar
30g (1/2 cup) flaked almonds
Preheat oven to 180 degrees Celsius
Melt butter, in a large deep frying pan, add the brown sugar and lemon juice and stir until dissolved. Add the sliced apple and cook over medium heat to caramelise the apple but still remain tender.
Cut the Rhubarb into 4cm lengths and add to the apple along with the natural vanilla essence. Stir occasionally and let cook for 5 minutes or until rhubarb starts to soften.
Remove from the heat and add the strawberries in, spoon into a 2 litre ovenproof dish. I used a rectangle one.
Combine flour, ground almonds and baking powder into a medium bowl, rub in the butter to give a breadcrumb effect. Stir in brown sugar and flaked almonds. (I didn't use flaked almonds because I didn't have any). Spoon crumble over the fruit.
Place the fruit crumble into the oven (place on a baking tray if the dish is particularly shallow and bubbling over is a possibility). Bake for 25 - 30 minutes or until top is golden.
Serve warm with vanilla bean ice cream, or clotted cream.
|White Strawberry flowers amongst orange 'Californian Poppies'|