Monday, 10 May 2010

Mixed Berry and Rhubarb Crumble

Sometimes the best desserts are the simplest. This delicious crumble can be made without too much fuss, tastes amazing with vanilla ice cream, and is a great way to use up any frozen fruit you may have stocked up on last year.

I just have to make it about five more times and I will be ready to stock up on this year's produce. Ahem..
I know, I have scarcity thinking. If I don't buy this pillowcase-sized bag of frozen berries I may never get this chance again! I may never see berries again! Who knows what the future brings? This is the reason that my freezer is full to the top. And my chest freezer.. and I have started filling up my neighbour's freezer.. Now I just have to hope there isn't another black-out.

Strawberry and Rhubarb Crumble

The crumble is the British version of the American crisp. This one features the classic combination of tart rhubarb and sweet strawberries, topped with a crunchy oat-and-hazelnut streusel. A scoop of ice cream is the perfect finishing touch.

8 servings
by Tamasin Day-Lewis
Bon Appetit Magazine and website
May 2010

Strawberry and Rhubarb Crumble

Ingredients

* 3/4 cup all purpose flour
* 2/3 cup plus 1/2 cup sugar
* Large pinch of salt
* 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
* 1/2 cup old-fashioned oats
* 1/2 cup husked hazelnuts, toasted, coarsely chopped
* 1/2 vanilla bean, split lengthwise
* 1 pound strawberries, hulled, halved (about 4 cups) I used frozen mixed berries, thawed and drained
* 12 ounces rhubarb (preferably bright red), ends trimmed, stalks cut crosswise into 1/2-inch-thick pieces I used frozen, thawed and drained
* Vanilla ice cream

Preparation

Combine flour, 2/3 cup sugar, and salt in medium bowl; whisk to blend. Add butter. Rub in with fingertips until mixture sticks together in clumps. Mix in oats and nuts. DO AHEAD Topping can be made 1 day ahead. Cover and chill.

Preheat oven to 375°F. Butter 11x7x2-inch glass baking dish. Place 1/2 cup sugar in large bowl. Scrape in seeds from vanilla bean; whisk to blend well. Add strawberries and rhubarb to sugar in bowl; toss to coat well. Scrape fruit filling into prepared baking dish. Sprinkle oat topping evenly over filling.

Bake crumble until filling bubbles thickly and topping is crisp, about 45 minutes. Let cool 15 minutes. Spoon warm crumble into bowls. Serve with ice cream.
Nutritional Information
One serving contains the following (Analysis includes 1/4 cup ice cream per serving.):
Calories (kcal) 377.6
%Calories from Fat 38.3
Fat (g) 16.1
Saturated Fat (g) 7.4
Cholesterol (mg) 33.4
Carbohydrates (g) 56.5
Dietary Fiber (g) 4.0
Total Sugars (g) 40.0
Net Carbs (g) 52.5
Protein (g) 4.7