The combination of rhubarb and strawberry is delicious. It’s sweet, sour, tangy and tart with a touch of bitterness. The seasons of rhubarb and strawberries overlap for only a few weeks (late spring, early summer) so don’t wait too long if you want to make jam or this dessert.
The crumble brings warmth and depth to the dessert, thanks to the use of allspice, cinnamon and nutmeg. Filling and crumble are complementary with regard to texture, flavour and aroma.
What You Need
- Filling
- 4 stalks of Rhubarb
- 400 grams of Strawberries
- 1 tablespoon of Lemon Juice
- 2 teaspoons of White Sugar
- Crumble
- 40 grams of Unsalted Butter
- 40 grams of Light Brown Sugar
- 30 grams of All Purpose Flour
- 70 grams of Almond Flour
- 1/2 teaspoon of Cinnamon
- dash of Nutmeg
- 3 finely ground Allspice berries
What You Do
- Pre-heat your oven to 180 °C or 355 °F (traditional)
- Wash and dry the rhubarb and the strawberries
- Slice the rhubarb in 1 cm (0,4 in) slices
- Slice smaller strawberries lengthwise in 4, bigger ones in 6
- Combine sugar, flour, almond flour, cinnamon, nutmeg and allspice
- Cut the butter in small cubes
- Use your hands to combine butter and the mixture until you have a crumbly dough
- Combine rhubarb, strawberries, lemon juice and sugar
- Add the fruit mixture to a ceramic oval oven dish
- Top with the crumble
- Transfer to the oven for 25 minutes
- The crumble is ready when the colour is golden brown and the fruit is bubbly around the edges
- If the fruit needs more time, reduce the heat to 150 °C or 300 °F
- Serve at room temperature with a scoop of vanilla ice cream
PS
As many other we thought allspice should be spelled ‘all spice’ and that it is a mixture of various spices. It isn’t. Allspice is the lightly fermented and dried unripe berry of a tree called Pimenta Dioica. Best to buy berries and ground these in a mortar.
A few days later we added ground allspice to a beetroot salad. A winner!
Cook and Drink 