Life in Wassenaar
One Family's view of the World
By: Muna Mahdzar Fadaaq

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Wednesday, 23-May-2007 18:23 Email | Share | Bookmark
Strawberry Rhubarb Crumble

 
 
 
 



Strawberry Rhubarb Crumble

For the crumble topping:
150g plain flour
salt
100g cold butter, cut into pieces
75g demerara sugar
50g chopped pecan





For the filling:
200g rhubarb
200g strawberries
4 tbsp caster sugar
25g butter




To make the topping, mix the flour together with a generous pinch of salt in a bowl and rub in the butter using your fingertips until the mixture resembles breadcrumbs.
Then rub in the demerara sugar and chopped pecan

Cut the rhubarb into small pieces and halve the strawberries. Rub the base of a suitable ovenproof dish with butter. Mix the rhubarb and strawberries together with the sugar and cooked until slightly softened.
Cover the fruit with the crumble topping and sprinkle over 1 tbsp water, which will help to make the topping crispy. Bake in the oven until the topping becomes a golden brown (about 25 minutes) in 180C oven.

Serve with custard and vanilla icecream.


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