Wednesday, January 11, 2012

Mulberry & Rhubarb Crumble


If you remember, in my last post I had first decided on making a crumble with my precious Mulberries and then changed it to Pots de crème. It’s time to get back to the crumble now.. It will be the first time that I will be attempting a crumble. They sound very interesting and for once it’s also something that will appeal to a larger population… the reason for that is that it’s an eggless recipe (I can already see a few of my non egg-eater friends smiling..) It has lots of fruits, has very less sugar which can easily be substituted with Sugarfree Natura or any other form of artificial sweetener and it requires very less flour & butter…So it’s a much healthier desert J and tastes awesome. Not that you should need any of these reasons to try it in the first place..but just in case the conscious folks need a nudge..here it is J











Ingredients

This will make 6 small ramekins/portions of crumble. Please double the quantity in case you are using larger dishes.

For the filling
        100 gms Mulberries (washed and stems removed)
2 tablespoons Castor sugar
100 gms Rhubarb stalks (I used frozen ones)

For the crumble
35 gms Butter
50gms Plain Flour
50gms Almonds
50 gms sugar
              
Method:
·        Preheat oven to 190 degrees. Put the rhubarb stalks in a pan along with the sugar and cook (stew) for about 5-8 mins on low flame.
·        Add washed and de-stemmed mulberries to the stewed rhubarb. (I added the mulberries after switching off the flame as the berries cook fairly quickly)
·        Divide the berry and rhubarb mixture into ramekins or any other small oven proof dishes that you may have.
·        For the crumble I pulsed the sugar and almond together in the mixer. You can use caster sugar or powdered sugar and almond meal if you like. (the almonds give a nice nutty flavor as well as a crunchy texture to the crumble)
·        To make your crumble topping, use your fingers to lightly rub together the flour, almond & sugar mixture and butter (please use refrigerated butter cut into approx.1 cm cubes) until the mixture resembles fine breadcrumbs.
·        Sprinkle the crumbs over the rhubarb & Mulberries and bake in the preheated oven for about 20 -25 mins depending on the size of your ramekins or dishes, or until the rhubarb and berries are bubbling up and the crumble is golden.
·        Serve with some soft whipped cream or a scoop of vanilla ice cream on top of each crumble. (Crumble should be eaten warm)



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