Sunday, April 14, 2013

Berry and Rhubarb Crumbles recipe

Berry and Rhubarb Crumbles
Berry and Rhubarb Crumbles

With their crunchy spiced almond topping and ruby red sweet/tart fruit filling bubbling around the edges, these easy rustic puddings are great for any night of the week

Berry and Rhubarb Crumbles ingredients: Crumble: 3/4 cup plain flour. 1/2 cup rolled oats. 1/3 cup ground almonds. 1/2 cup brown sugar. 3/4 teaspoon each ground cinnamon and ginger. 1/2 cup sliced almonds. 5 tablespoons melted butter. Berry filling: 500 grams frozen mixed berries. 400 grams rhubarb, sliced 1/2 cm pieces. 1/2 cup caster sugar. 1 teaspoon cornflour. 4 teaspoons balsamic vinegar. To serve: icing sugar for dusting. cream or ice cream. 6 x 1 cup-capacity ovenproof ramekins

Berry and Rhubarb Crumbles recipe: Preheat the oven to 170C. Crumble: Combine the flour, oats, ground almonds, sugar, spices and sliced almonds in a bowl. Add the melted butter and stir until everything is damp. Tip onto a large plate and pinch the crumble together with your fingertips until half the mixture resembles coarse breadcrumbs. Chill until ready to use
Filling: Put the berries, rhubarb, sugar and cornflour in a bowl and toss to combine. Add the balsamic vinegar and toss again then leave for 15 minutes, stirring often. This allows the flavours to combine and the berries to thaw and release their juices. Divide the filling between the ramekins, scraping in all the juices and pile the crumble on top, leaving some of the fruit uncovered. Place on a baking tray and cook for 25 minutes until the filling is bubbling and the crumble is golden
To serve: Place each ramekin on a plate and dust the tops with icing sugar. Serve with cream or ice cream. By then, the berry and rhubarb crumbles is ready