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Strawberry and rhubarb crumble, by Raymond Blanc

11 June 2010

This seasonal recipe for strawberry & rhubarb crumble comes courtesy of Raymond Blacn and will serve four people.

(Serves four)

For the crumble

• 100g plain flour
• 50g brown sugar
• 50g unsalted butter

For the strawberries

• 25g unsalted butter
• 25g caster sugar
• 480g English strawberries, topped and cut in half, marinated for half an hour in:
• 10g caster sugar
• 20ml Kirsch (optional)
• 5ml lemon juice

For the rhubarb

• 300g rhubarb, washed and cut into 2cm batons, marinated for one hour in:
• 125g caster sugar
• 5ml lemon juice


To cook the crumble

Pre heat your oven to 170°C. In a large bowl, mix together the flour and sugar. With your fingertips rub the softened butter into the mixture until the crumble forms a light breadcrumb texture. Place evenly on a metal oven tray and bake in the oven for 10-12 minutes until golden brown.

To cook the rhubarb

In a medium saucepan bring the rhubarb and its juices to a simmer for 3 to 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 cook for 2 to 3 minutes until the sugar turns to a light caramel. Add the butter to stop the cooking. Stir in the marinated strawberries. Cook for 30 seconds just until the first bubble breaks the surface and remove from the heat.

Place the hot strawberries into your gratin dishes along with the cooked rhubarb pieces, and spoon over the toasted crumble mix.

Reheat in the oven or under a medium grill if needed.

Serve with a scoop of vanilla ice-cream or crème fraîche.

Read Raymond Blanc's blog

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