{"id":2376,"date":"2011-09-04T17:22:05","date_gmt":"2011-09-04T09:22:05","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=2376"},"modified":"2015-05-20T13:59:45","modified_gmt":"2015-05-20T05:59:45","slug":"strawberry-rhubarb-crumble","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/strawberry-rhubarb-crumble\/","title":{"rendered":"Strawberry & rhubarb crumble"},"content":{"rendered":"

\"\"<\/a><\/p>\n

I have always found it quite fascinating how our taste buds change over the years.\u00a0 And I have often wondered, is it because of age, because we experience different things or simply because we are more open to trying something new?<\/p>\n

No matter what the\u00a0reason, it means we can often find ourselves enjoying flavours we never expected to. For me, one of these is rhubarb.<\/p>\n

Like many, as a child I found this fruit to be stringy in texture, tart in flavour and somewhat challenging to eat, therefore generally avoiding it.\u00a0 I\u2019m not sure when I started to enjoy it.\u00a0 I think it was when I cooked it for myself and added lots of sugar while stewing it to a pulp :).<\/p>\n

Funnily enough, now I like it lightly stewed with honey or raw sugar in preference to the mountain of white sugar that I used to add. Oh how one\u2019s taste buds have changed!<\/p>\n

When I saw the first rhubarb of the season at my local fruit and veg markets I was so excited I had to buy some.\u00a0 Unfortunately, life was really busy and I was unable to pay it the attention it deserved.\u00a0 By the time I found it unintentionally hidden into the back of the fridge it needed some TLC.\u00a0 And although I am a lover of\u00a0classic flavour combinations, I didn\u2019t want to make anything that used apple and rhubarb together.\u00a0 I wanted something a little different and somewhat special.\u00a0 Fortunately I found a great recipe that I could tweak a little to make into my own.\u00a0 Even better, I could save more time because I could use \u2018Hermie\u2019!\u00a0 (For non-thermomix\u00a0method see “My tips\/alterations” below).<\/p>\n

strawberry & rhubarb crumble\u00a0(recipe\u00a0adapted by Fiona at Food 4 Thought, original from\u00a0Thermomix Customer Newsletter \u2013 August 2010)\u00a0<\/span>
\nserves 4 – 6<\/span><\/p>\n

Ingredients<\/span>
\nZest and juice 1 lemon\u00a0\u00a0\u00a0\u00a0<\/strong>
\n <\/strong>120g raw sugar
\n400g rhubarb roughly chopped
\n1 tsp vanilla paste or 1 vanilla bean, scraped
\n5 – 10g cornflour
\n250 – 300g strawberries, hulled and sliced
\n100g light brown sugar
\n100g toasted hazelnuts, skins removed
\n120g butter, room temperature
\n70g rolled oats
\n70g plain flour<\/p>\n

Preparation<\/span>
\nPre-heat oven to 200\u00baC.\u00a0 Use a 1 litre capacity oven-proof baking dish.<\/p>\n

Place rind and raw sugar into Thermomix (TM) bowl and grate for 5-10 seconds on speed 8.\u00a0 Scrap down bowl and repeat if necessary.
\nAdd lemon\u00a0juice, rhubarb and vanilla into TM bowl and cook for 12 minutes at 80\u00baC on Reverse + speed 1.<\/p>\n

Pour mixture into\u00a0simmering basket and sit inside baking dish, allow juice to drain off.\u00a0 Return juice to TM bowl and add cornflour.\u00a0\u00a0\u00a0Cook for\u00a04 minutes at 90\u00baC on speed 3.\u00a0\u00a0In the meantime, spread rhubarb\u00a0in base of baking dish.\u00a0 Once cooked, pour\u00a0thickened juice over rhubarb and top with sliced strawberries.<\/p>\n

Place remaining ingredients into clean, dry TM bowl and with dial set to closed lid position, press Turbo button 2-3 times until crumble mixture forms.\u00a0 Sprinkle on top of rhubarb and bake for approximately 30-35 minutes until fruit is bubbly and fragrant.<\/p>\n

Serve warm with plenty of whipped cream and\/or ice cream.<\/p>\n

My\u00a0tips\/alterations:<\/span>\u00a0 *I like the sauce in my crumble to be thick therefore I added the cornflour, however you can skip this step.\u00a0 *You can use any nuts you like; I would also try macadamia or pecan nuts.\u00a0 *For Thermomix 5 owners, the turbo would be 3 times 0.5 seconds. *Adjust the amount of cornflour depending on the liquid.\u00a0 *You can make this recipe without a TM you would need to simmer the rhubarb\u00a0and thicken the juice on the stove first and make the crumble mixture in a food processor.\u00a0 *I served this with custard from the EDC.<\/p>\n

\"\"<\/a><\/strong><\/p>\n

ease: 9\/10.<\/strong>\u00a0 The easiest crumble I’ve ever made.
\nprep time: 10mins.<\/strong>
\ncooking time: 47mins\u00a0<\/strong>17 for TM and 30 in oven
\ntotal:\u00a057 mins<\/strong><\/p>\n

taste: 9.5\/10.<\/strong>\u00a0 This is simply delicious.\u00a0 G rated this as the best dessert\u00a0I’ve ever made.\u00a0 The topping is the best crumble topping I’ve ever tasted and will be the basis for all my crumble topping from now on.\u00a0 I loved the combination of rhubarb and strawberry, so grown up.<\/p>\n

would I make it again:\u00a0Absolutely!<\/strong> and especially using the TM.\u00a0 Being able to cook rhubarb while walking the dog is a blessing.<\/p>\n","protected":false},"excerpt":{"rendered":"<\/p>\n

I have always found it quite fascinating how our taste buds change over the years. And I have often wondered, is it because of age, because we experience different things or simply because we are more open to trying something new?<\/p>\n

No matter what the reason, it means we can […]<\/p>\n","protected":false},"author":2,"featured_media":2380,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[81,31,48,61,65,27],"tags":[4,104,119,131,135,100],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2376"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=2376"}],"version-history":[{"count":37,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2376\/revisions"}],"predecessor-version":[{"id":2389,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2376\/revisions\/2389"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/2380"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=2376"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=2376"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=2376"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}