21 May 2013

Rhubarb, almond and ginger crumble

A couple is like a sponge cake, isn't it?

First, it requires all the main ingredients: eggs, flour, butter, sugar, etc
One would struggle to make a good sponge cake with lots of butter and no sugar.

Then, the ingredients supply needs to be shared between the two people. If one brings the butter, eggs, flour and the other only brings chocolate chips...the fact that the latter provides with the fun bits can't make up for the fact that the first supply most of what's needed to make the sponge work. 
So, if one brings the sugar, the other brings the butter, etc

Finally, to make a good sponge, one needs to cream the butter and sugar until they're light and fluffly before adding any of the other ingredients. It's hard work and requires patience, but it's worth the effort because this is what makes a sponge light and moist (rather than hard and dry). Although it can be a real pain if done alone, it feels easy and gets done in no time at all if done as a team, doesn't it?

I tell you : life is a giant bakery!

rhubarb ginger crumble recipe


Rhubarb, ginger and almond crumble

It's the rhubarbe season, yeah!
Rhubarb and ginger are a match made in heaven, that I discovered recently. And the almonds bring an irresistible crunch to this light crumble. It taste like sunshine and spring!

Ingredients
900 g rhubarb
100 g golden caster sugar
1 tsp syrup from a stem ginger jar
1 rounded teaspoon stem ginger, finely chopped

For the crumble:
110 g whole almonds, skin on
75 g chilled butter, cut into small dice
175 g self-raising flour, sifted
2 level teaspoons ground cinnamon
1 level teaspoon ground ginger
110 g demerara sugar 

Make the crumble:
 Preheat the oven at 200deg C.

1/ Wash the rhubarb, trim off the leaves and cut the stalks roughly into 2.5 cm chunks.

2/ Toss them in a bowl with the sugar, the chopped stem ginger and the ginger syrup, then place them in the baking dish and keep on one side.

3/ In a food processor place the butter, sifted flour, cinnamon, ground ginger and sugar and give it a whiz till it resembles crumbs. Add the almonds and process again, not too fast, until they are fairly finely chopped and there are still a few chunky bits.

If you don't have a processor, in a large bowl, rub the butter into the sifted flour until it resembles crumbs, then stir in the almonds, which should be fairly finely chopped by hand, cinnamon, ginger and sugar.

4/ Press the rhubarb with your hands all over the base of the dish to spread it evenly.

5/ Sprinkle the crumble mixture all over the rhubarb, with your hands press it down quite firmly all over (the more tightly it is packed together the crisper it will be).

6/ Bake the crumble on the centre shelf of the oven for 35-40 minutes or until the topping is golden brown and crisp.

7/ Leave it to rest for 10-15 minutes before serving, then serve it warm with greek yoghurt, custard, or ice cream.

Recipe adapted from Delia Smith rhubarb crumble

recette crumble rhubarbe amandes

recipe easy crumble rhubarb
 

2 comments:

  1. Hum ça m'a l'air canon tout ça!! joli coloré et bien parfumé!

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