Tonight I made crumble. My lovely and talented sister mentioned rhubarb earlier this afternoon and when I was at the markets I saw a lovely bunch on special.I microwaved the chopped rhubarb, chopped apple and finely sliced crystallised ginger with some sugar for 4 minutes until starting to go soft, but not a complete mush. I love ginger in crumble, it is particularly good with fresh nectarine, but alas no stone fruit for a few months!
I them made the crumble with butter, coffee sugar (larger crystals=more crunch) and plain flour in the food processor until it looks like rough breadcrumbs and then mixed in some almonds and shredded coconut NOT the dessicated mummified stuff! Throw the fruit and crumble mixture into ramekins and bake at about 180 until brown. You could serve with cream, ice cream or custard but I didn't have any cream or ice cream in the house (and didn't think lemon flavoured italia gelati would be quite as nice) and couldn't be bothered making custard just for me. I love the fact that it is a dessert where I don't have to measure anything; I am not very good at following recipes, it just seems like hard work. But I do have a major weakness for buying cookbooks especially ones with lots of pictures! Thats all, I'm going to have my crumble with a cup of twinings Darjeeling.
Yummy Nat - I haven't had crumble for ages and think I just might have to venture out and get some rhubarb. The ginger would have been a divine finish to it. I agree a touch of thick double cream or vanilla bean icecream would have been nice, but it's looks delectable just as it is!! YUMMY - I'm coming for dessert. Love the film and aioli reviews!!!
ReplyDeleteThe ginger is good as it holds its shape, so as well as the mild ginger flavour you get transluscent soft pieces of ginger in the crumble. Rhubarb all the way!!, I had some of the fruit mixture left over, it is going onto some yoghurt for breakfast!
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