RHUBARB AND STRAWBERRY CRUMBLEWe’ve now got a fair amount of rhubarb and so we decided to do something with it and make a crumble. In the end, we made two: the first with rhubarb and strawberries in an electric oven and the second with rhubarb and apples in the bread oven.
The crumble can be prepared in advance and then cooked before serving but it is a good idea to only add the crumble topping to the fruit just before baking to stop it going soggy.
Rhubarb and Strawberry Crumble
- 600g of rhubarb
- 400g strawberries
- 50g brown sugar
- 140g plain flour
- 100g oats
- 120g brown sugar
- 120g butter (at room temperature), cut into pieces
- Cut the rhubarb and into small chunks and the strawberries to a similar size.
- Heat the rhubarb pieces in a pan with a splash of water and 50g of sugar for 3-5 minutes and then add the strawberries.
- Cook until soft.
- Taste the juice and add more sugar if necessary.
- Separate the fruit from the syrup.
- To make the crumble for the topping, mix together the flour, oats, sugar and butter together with your fingers to make crumbs.
- Transfer the fruit to a baking tin with a few tablespoons of the syrup and top with the crumble mixture.
- Cook in a hot oven (200ºC) for 30 minutes. You can always finish it off under the grill to brown the top if necessary.
- Substitute cooking apples for the strawberries and cook at the same time as the rhubarb, adding more sugar if necessary.
Cortijo de la Plata https://cortijoblog.com/
Egg-free strawberry ice-cream
With our three laying hens, our egg production can’t keep up with the strawberries so I decided to try out different ways of making ice-cream using some of the goat milk from the neighbour’s goats that I milk each day. I found the perfect recipe in “Ices: The Definitive Guide“. The recipe comes from Mars. Marshall’s Book of Ices (1885) and uses cornflour to thicken the mixture rather than an egg-based custard or thick cream.
4 tablespoons cornflour
90g granulated sugar
500ml goat milk
METHOD:In a bowl, combine the cornflour and granulated sugar. Pour in enough milk so that the mixture has the consistency of thin cream.
Heat the rest of the milk in a saucepan and bring to the boil. Gradually pour in the cornflour mixture, stirring well. Bring back up to the boil, turn down the heat and simmer for 2-3 minutes, stirring all the time. Leave to cool.
Put the strawberries, a couple of dessertspoons of brown sugar and a splash of balsamic vinegar in a bowl. Squeeze them through your fingers to break them up and mix well.
Mix enough of the cornflour mixture and the strawberries together to taste . Pour into an ice-cream maker. If you don’t have an ice-cream maker, put the mixture in a container in the freezer and whisk every hour to stop ice crystals forming.