Rhubarb is in season now and rhubarb crumble has to be the ultimate comfort food. It reminds me of my childhood as my dad always had rhubarb growing in our garden along with his spuds and cabbages and a host of other veg. I loved it simply stewed and served warm with ice cream or on toast for my breakfast. You can reserve the juices from stewed rhubarb and stir them through Prosecco for a delicious summer drink.
This recipe combined strawberries with the rhubarb to give another dimension. The strawberries give a lovely sweetness and any around the edge caramelise and go nice and chewy.
This recipe is adapted from a wonderful book given to me by a friend from the U.S many yeasr ago before I even know what a Food Blogger was or dreamt of becoming one. It’s a gorgeous little book called Irish Puddings, Tarts, Crumbles and Fools by Margaret M. Johnson. My friend dreams of Ireland and long chats over pots of tea and rhubarb crumble in a cafe perched high on a hilltop near Kenmare overlooking the Black Valley and Carrauntoohil.
- 5-6 stalks of Rhubarb, cut into 1 inch pieces
- 1 cup of strawberries, hulled and sliced
- 1 cup of sugar
- 1 1/2 cups plain flour
- 1/2 cup brown sugar
- 1/2 cup butter
- 1/3 cup of porridge or granola ( I used Granola)
- Preheat the oven to 180 degs or Gas Mark 4. Lightly butter an oven dish.
- To make the filling: combine the rhubarb, strawberries and sugar in a large bowl then transfer to the buttered dish.
- To make the topping: combine the flour, brown sugar and butter in a food processor and pulse until the mixture resembles coarse breadcrumbs
- Sprinkle the topping over the fruit and bake for 40-45 minutes or until the top is golden brown and the fruit is nice and soft.
- Serve warm with vanilla ice cream or custard
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