strawberry-rhubarb crumble

Rhubarb and strawberry. May. Spring. There is no better combination than this. Believe me. I instantly felt warm and happy inside when I came across 101cookbooks to see this recipe. It took another two weeks until, finally, strawberries and rhubarb of decent quality were available at my local bio store. So here we go. No modifications were needed for this one. Well, I left out the port wine though and did skip the pepper she calls for.

Ingredients:

• butter for greasing
• 85 g spelt flour
• 85 pine nuts, lightly toasted
• 45 g rolled oats
• 60 g natural cane sugar
• 1/2 tsp. fine grain sea salt
• 75 g unsalted butter, melted
• 1 tbsp. cornstarch
• 60 g natural cane sugar
• 225 g  medium strawberries, cut into quarters
• 340 g rhubarb, sliced into 2 cm (3/4 inch) pieces

Directions:

Preheat the oven to  190°C / 375°F . Butter a 26cm / 10-inch round tart form. Combine flour, pine nuts, oats, sugar, and salt together in a bowl. Use a pastry cutter to work in the butter,  then form a few patties from the dough and place in the freezer to chill for around ten minutes. In the meantime you can start preparing the filling  Whisk together cornstarch and sugar in a large mixing bowl. Add the strawberries and rhubarb, and toss until evenly coated. Transfer the filling to the prepared tart form, remove the topping from the freezer, and crumble across the top of the filling with your fingers – make sure you have big pieces and small and that you cover the filling evenly.
Bake for 35 – 40 minutes in the middle of the oven, or until the topping is deeply golden and you can see the fruits bubbling through the crumbs. Remove from oven and let cool until still slightly warm – around 30 minutes. Best served with a scoop of ice cream.

Source: adapted from 101cookbooks

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