Monday, 31 October 2011


I have never cooked with rhubarb.
It is strange to me that these green-pink stalks can become anything delicious.
However, the other day a bunch of rhubarb only cost R 9.99 at Fruit 'n Veg so I grabbed a bunch and headed home to find out what one could do with them.

I found a whole selection of recipes on smittenkitchen and through foodgawker, but they all appeared to take a lot of time and I prefer mixing something, throwing it in the oven and taking it out hours later to marvel at how tasty and beautiful it looks.

So ultimately, I adapted smittenkitchen's original recipe:

Strawberry-Rhubarb Crumble
Yields 6 to 8 servings.
For the topping:
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons Demerara sugar (or turbinado sugar aka Sugar in the Raw)
Zest of one lemon
1/4 pound (1 stick or 4 ounces) unsalted butter, melted

For the filling:
1 1/2 cups rhubarb, chopped into 1-inch pieces
1 quart strawberries plus a few extras, hulled, quartered
Juice of one lemon
1/2 cup sugar
3 to 4 tablespoons cornstarch (some commenters found the flour option a little too, well, floury so this has been updated)
Pinch of salt
1. Heat oven to 375°F. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.
2. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate. (I used an oval dish this time, because they fit better in the bottom of a shopping bag.)
3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a (foil-lined, if you really want to think ahead) baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.

So, instead, for the topping, I did this: 

3/4 cup flour
1/2 cup light brown sugar
150ml oats ( slightly more than half a cup)
1ts cinnamin
1ts nutmeg
 ( I wing these until it looks to be the right amount)
100g cold butter
100g chopped walnuts ( I usually just use whichever nuts I have, and am not too specific about the amount)

Place everything except the nuts together in a bowl ( it would be wise to cut the butter into small squares) and rub it all until it is crumbly. You could also do this with a food processor but I like the way your fingers have to rub everything together. 
Add the nuts and mix it well. It should be like slightly wet sand. 

For the Filling: 

I used about 6 stalks of rhubarb
one large Woolies punnet of strawberries ( think that should be round 600g)
Added 3 TB of lemon juice
3 TB of cornflour
1/4 cup sugar

Cut the rhubarb into small pieces ( about 1cm thick) and also cut the strawberries. Place the fruit in a bowl and add the remaining ingredients. Mix everything carefully and make sure everything is well coated. I would adjust the sugar depending on how sweet the strawberries are and how sweet you want your crumble to be. 

Then I placed the fruit in the bottom of an oven-proof dish and crumbled the sandy dough evenly over it. 

Bake for about 40-50 minutes, and whambam: delicious. 

Instead of rhubarb, you could also use frozen berries or apples or pears or nectarines or peaches or plums. Hmmmmm you could basically take any fruit. Imagine a cherry crumble. 

To finish the crumble of I added a scoop of frozen mixed berry yoghurt ( available at Woolworths, where else).

My sister did appreciate it.

nom nom nom

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