Oh So Sweet Crumble!

Pots.

Stalks.

In my last post I wrote about my rhubarb troubles and how the power of nature forced me to pull my first stalks of 2012. On that windy day I went home with a fistful of ‘fallen’ rhubarb and only one thing on my mind…

CRUMBLE!

Stopping off at the shops, I picked up some strawberries, ground almonds, cream and mascarpone – a crumble plan was forming, I was excited! Yet, it would be another two days before I got around to making it.

Rhubarb and Strawberry Crumble

The filling/jam: 

2.75 pounds/1.25 kg rhubarb, sliced into 1/2 inch/2cm pieces
2 cups strawberries, fresh or frozen
1 cup of apple juice
5 1/2 cups of sugar
Juice of one lemon
1 tablespoon of dark rum (optional)

In a large pot, mix the rhubarb, berries, and apple juice. Cook, stirring frequently over moderate heat, until the rhubarb is cooked through and tender.

Add the sugar and lemon juice (you can add the rum now), and cook, uncovered, until the jam is thick and passes your chosen ‘jam set’ test. I use the ‘back of the wooden spoon test’. Leave to one side.

The crumble topping: 

3/4 cup of all-purpose flour
4 tbsp cubed, chilled, butter
1/4 cup light brown sugar
1/4 cup ground almonds
1/2 cup porridge oats

Mix the flour and butter together with your fingers until the mixture is crumb-like. Then add the brown sugar, ground almonds and porridge oats. 

The mascarpone cream: 

1/2 cup mascarpone 
1/3 cup heavy cream
1 tsp sugar

1 tsp vanilla essence

 

Beat all the ingredients together until light and fluffy, and the cream forms soft peaks. 

Finishing: 

I used La Fermière pots to make individual servings. Place the filling/jam into each pot and top with the crumble. Bake in a pre-heated oven for 25 minutes at 375F (190C). Serve with the mascarpone cream. Sweet!

Crumble and cream.

Rhubarb Wars.

Blasted wind!

It has been very windy around these parts lately. Concerned only for my windbreak, I headed up to the plot to make sure all was intact. What did I see before me, only my precious rhubarb plundered by the invading winds. Young rhubarb torn and broken, older stalks bent into unnatural forms. Proud leaves bruised and wilting under the onslaught.

Without the proper resources and with only my phone to ducument it, I tried my best to erect a temporary defensive wall against the attacker. I must wait till the weekend for the fight-back to begin.

On the upside, now that I have some ‘forced’ rhubarb picked, I can make a Rhubarb and Strawberry Crumble. A fitting end for my brave, crimson soldiers!

Battlements.

The spoils of war.