Rhubarb ready to pick
Early summer recipe
Seasonal recipe from Raymond Blanc's Le Manoir restaurant
Strawberry and Rhubarb Crumble
Serves: 4
Ingredients
For the Almond crumble topping
- 15g Flaked almonds
- 70g Flour, plain
- 25g Ground almonds
- 40g Caster sugar
- 40g Unsalted butter
- Pinch of ground cinnamon
Ingredients for the rhubarb
- 300g Rhubarb, washed and cut into 2cm batons and marinated in 125g of caster sugar for 2 hours
- 125ml Water
- 5ml Lemon juice
Delicious ripe strawberries
Ingredients for the Strawberries
- 25g Unsalted butter
- 25g Caster sugar
- 480g Strawberries Gariguette, cut in half
- 20ml Crème de fraise (optional)
- 5ml Lemon juice
Cooking time: 6 minutes and 2-3 minutes to gratinate (cook until the juice is absorbed and a crisp surface forms).
Cooking instructions
To make the almond crumble topping:
Pre heat the oven to 190°C. In a large bowl mix together the flour, ground almonds, sugar and ground cinnamon. With your fingertips rub the softened butter into the mixture until the crumble mixture forms a light breadcrumb texture (*1) and add the flaked almonds. Spread out on a large oven proof tray and cook in a pre-heated oven for 8 minutes until golden brown, allow to cool.
Cooking the rhubarb:
Mix the water, caster sugar and lemon juice in a medium saucepan bring to the boil, add the rhubarb and simmer for 3 – 5 minutes. Drain through a sieve into a small saucepan and reserve the rhubarb on a tray.
To cook the Strawberries:
On a medium heat, in a medium stainless steel saucepan, melt the sugar and butter together. Cook for 4-5 minutes until the sugar and butter turn to a rich brown caramel and the first wave of smoke is seen. Stir in the berries, lemon juice and crème de fraise. Cook for 30 seconds just until the first bubble breaks the surface and remove from the heat.
Finishing the crumble:
Spoon 50g of the warm Strawberries and 50g of the Rhubarb into the bottom of 4 ovenproof gratin dishes. Sprinkle over the crumble topping and place under a hot grill to lightly colour the crumble topping.
Raymond's Notes:
*1 Do not over work the crumble mixture or the gluten in the flour will be activated causing the topping to become heavy!
Variations:
A great variety of different fruits such as apples, pears, apricots, plums etc… may be used for this crumble depending on the season and your personal preference. The cooking time of the fruit will vary though.
Member's comments:
"I added arrowroot to the juice drained from the rhubarb and served the resulting sauce with the crumble."
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