strawberries

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!