You know, at the rate that I have been buying strawberries at home, I'd better live in Cameron Highlands! I just loved them!...and last week hubby brought home Australia's April issue of the Delicious magazine (page 42, Belinda Jeffery made this dessert), where I found this recipe....I knew I had to look for rhubarb and of course strawberries! Well! I got my supply of rhubarb from Hock Choon Supermarket last Friday, and was meant to make this for my macaron class on Sunday.....alas...Hajar finished the 2 punnets of the strawberries on Saturday, so this had to wait!
I was at home yesterday, I was not feeling well...the heat had gotten into me....so, on the way home from the clinic yesterday, I decided to stop by Hock Choon and get my strawberries! After downing my medicine and a nap, I got up at 4 pm and made this!
Forgot to get vanilla ice cream, so I had mine with evaporated milk!
Strawberries and rhubarb mixed with sugar....
The fruits covered with crumble...I used SCS butter ollalla!
Rhubarb and Strawberry Crumble fresh from the oven....
400g rhubarb, stalks trimmed, cut into 3 cm lengths
3 x 250g punnets ripe strawberries, hulled, halved or quartered if large
1/2 cup (110g) caster sugar
1 vanilla bean, split, seeds scraped....ahah! another one that attracted me to make this!
Vanilla bean ice cream and thick cream to serve
1 1/4 cups (185g) plain flour
125g caster sugar, I used 1/2 cup
1 tsp ground cinnamon
180g chilled unsalted butter, chopped, I used salted SCS butter and added a pinch of LaPincee...woohoo!
1.Preheat oven to 200C.
2.Place rhubarb and strawberries in a large bowl and carefully mix with caster sugar using your hands (don't forget to wash your hands first ya!). Scoop the fruit mixture into a shallow casserole dish (2.5L) and spread them evenly.
3.For the crumble, you can whiz flour, sugar and cinnamon powder ina food processor...ah well..I was lazy to wash the processor, so I used a fork, just like how Toby's mom (I knew Toby from my uni days....I spent an Easter weekend with his family who had Bed and Breakfast in Glousterceshire once) showed me how to make Apple and Peach Crumble then....
4.If you used a food processor, add the scatter butter on top of the flour mixture and pulse until the mixture resembles breadcrumbs...I used my bare hands and rubbed the flour mixture with butter...and puhlease don't over do this..or you'll get a paste!
5.Spread this crumb on the fruit mixture, I sprinkled some water on the crumbs to gel them together!
6.Bake for about 35 to 40 minutes until the crmble turns golden in colour.
7.Cool the crmble until it's lukewarm...I couldn't tahan I(wait)...err I had it immediately after I removed it from the oven and had a scoop with evaporated milk...hmmm...that was lunch and tea for me yesterday! Woot woot!
The sweet aroma of Vanilla and Strawberry actually uplifted me from my heavy head and stuffy nose...after that I dashed to get Muhammad and Hajar from Aunt Roopa's and Khadijah from school......
This delicious dessert is super easy to prepare...think I'll make Banana and Peach Crumble next!