RHUBARB AND SPRING BERRIES CRUMBLE

RHUBARB CRUMBLE

"If love is as sweet as a flower, my mother is that sweet flower of love"- Stevia Wonder.

Mother, the anchor of everyone's life, and if ever there was a manual to life, then it should be, The  Mother.

Happy Mother's Day to all the mamas out there! Happy Mother's Day, Mom...

The sun is shining gloriously, and our fresh stocks of Rhubarb wanted to be dealt with.

We thought of turning these early spring bounties into the classic British Rhubarb Crumble to celebrate this special day during the lockdown. My husband and children carefully sourced them from our garden.

I included some more spring berries for an added sweetness and some oat flour into the crumble mixture. The result was the feast to the eyes.

The different flavours, tart, sweet and sour, all gambled their ways into the mouth to please those buds, and the winner indeed was Rhubarb. The crunchy crumb was a bonus. Here is the recipe.

 RHUBARB AND SPRING BERRIES CRUMBLE

Preparation Time: 15min
Cooking Time: 10 min
Baking Time: 20 min
Total Time: 45 min
Serves: 4

INGREDIENTS:
For the fruit compote
8-10 sticks of rhubarbs, diced into 2cm chunks
1 cup or 250gms of mixed spring berries, sliced; frozen works well
100gms of coconut sugar or any sugar available
water, just a splash
For the crumble layer
100gm self-rising flour, I used organic wholemeal self-rising flour from Dove's Farm brand
50gm rolled oats flour
100gm butter, chilled- I used chilled ghee.
8 tbsp demerara sugar or brown muscovado sugar

METHOD:
1) Heat the oven to gas mark 5/180C or 190C

2) In a saucepan, add the rhubarbs and the berries, tip in the sugar and sprinkle a gentle splash of water. If using frozen berries, omit to add any water.

3) Put the pan on medium heat and simmer the fruits until just soft or until the juices release.

4) Prepare the crumble by mixing the flours and sugar in a bowl. Rub the butter in with the flour mixture to make the crumble ensuring there are no lumps. If it goes dense, add another 1 tbsp of dry flour and form a bread crumb like airy and light crumble mixture.

5) Transfer the fruit mixture into a heatproof dish, reserving some fruits with juices to garnish later while serving.

6) Cover the top layer with the crumble mixture spreading it gently. Bake for 20 mins until crispy or until the juices from the fruit starts to bubble.

Notes:
1) I usually prefer less sugar as the fruits contain natural sugar by themselves. But, it's a personal preference.

2) If not serving with the fruit compote, add all the contents and the juices into the baking dish. A silicone spatula is very usefully here.

3) If you do not want to add oats, you can increase the self-rising flour by another 50gms.

 4) You can add additional dry fruit toppings into the crumble mixture like almond flakes, walnuts etc.

 Serving Crumble: 

• Cool the crumble slightly, then serve warm with the reserved fruit compote as a topping.
• Alternatively, enjoy the classic pudding with Vanilla Custard the British way. Try!

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❤Hasin