Watch and learn how Le Manoir chef extraordinaire, Raymond Blanc makes a lighter strawberry rhubarb crumble using fresh and seasonal ingredients direct from his kitchen garden. You can vary the fruit with the seasons: apples, pears, apricots, plums and rhubarb all make lovely crumbles, just adjust the cooking time accordingly. Do not over work the crumble mixture or the gluten in the flour will be activated causing the topping to become heavy!
For the crumble:
100 g flour, plain
50 g brown sugar
50 g unsalted butter
For the strawberries:
25 g unsalted butter
25 g caster sugar
480 g strawberries (preferably, Gariguette*), cut in half
20 ml Kirsch (optional)
5 ml lemon juice
For the rhubarb:
** Marinated for one hour **
300 g rhubarb, washed and cut into 2 cm batons
125 g caster sugar
5 g lemon juice
*** For directions please watch the video.
* Gariguette is the legendary and much-loved French strawberry that has a sweet flavor and pleasing fragrance. The elongated fruits are a brilliant vermilion-red, the flesh is delicate, soft and particularly juicy. Gariguette is grown in Provence and brightens up the local market stalls during the early summer.
It’s Rhubarb Season! I adore the tartness-sweetness of rhubarb in desserts. So, look for stalks that are firm, crisp and blemish free, if the leaves are attached, be sure they are not wilted; and store rhubarb unwashed, in the refrigerator for up to one week.
Now, watch and learn how to make this super easy and quick Rhubarb Raspberry Crumble. A crumble is a mixture of fruit topped with a crunchy topping; the result is similar to a crisp. These individual servings crumble are made with rhubarb and raspberries (however, feel free to use strawberries or any berries in season) topped with a blend of butter, brown sugar, flour, and grated orange zest. If you are a rhubarb lover or aren’t a rhubarb convert, this simple dessert will sure win you over.
Tired of being fooled already… Let’s make a fool, a rhubarb fool that is. This is a super easy three ingredients dessert, made with freshly whipped cream paired with tangy sweetened stewed rhubarb. Rhubarb is actually a super tart long stalk vegetable with a large leaf. WARNING: Don’t eat the leaves; they are poisonous!!! The color of the stalk vary from greenish to pink to bright red. It is used in baking, especially in pies, tarts, and sauces.
Makes 8 servings
1 pound red rhubarb (about 9 stalks), leaves discarded, stalks cut into 1/2-inch pieces (about 4 cups)
1 cup granulated sugar
3 cups heavy cream