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Wednesday, June 29, 2011

Strawberry & Rhubarb Hazelnut Crumble

This is the part of blogging I appear to be pretty hopeless at...I do a lot of cooking but am very bad at sharing the recipe, so here goes.  This is my crumble recipe from last week's tablenosh dinner.

Strawberry & Rhubarb Hazelnut Crumble

1 bunch of rhubarb, rinsed and diced
2 punnets of strawberries, rinsed and diced
1/4 cup muscavado sugar (or dark brown sugar)
1 teaspoon vanilla

Put the rhubarb in a sauce pan on low heat and cook for about 5 minutes, making sure you stir, then add the sugar, vanilla and strawberries (sometimes I add a few frozen raspberries for an extra kick).  Cook for another 2-3 minutes or until rhubarb is softening and the sugar has dissolved.

1/3 cup hazelnuts ground
1/3 cup almond meal
1/4 cup coconut (optional)
1 teaspoon cinnamon
1/2 cup dark brown sugar
125 g of butter melted (1 stick)

Lightly mix all the dry ingredients in a bowl, then pour butter over and mix with a fork until crumbly.  I pretty much eye-ball everything, so if it is to wet add more flour and if it is too dry add more butter.

I like making individual crumbles, but feel free to put it all in one pan.  Simply put fruit in first and then spoon crumble mixture on top. Bake on 180/350 degrees for about 20-25 minutes or until browned and bubbly.

Best served with vanilla ice cream or whipped cream.


Jen Semple said...

THE most delicious crumble I have ever eaten (sorry Nanna)

Alayne said...

Hi Leila - I enjoyed meeting you at Thanksgiving one year in Sydney! This just might be the rhubarb crumble recipe I've been looking for - thank you for sharing it here!

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