"Simplicity is the ultimate sophistication" LdV

Tuesday, 15 May 2018

RHUBARB AND RASPBERRY CRUMBLE (Crumble de rhubarbe et framboises)

(Crumble de rhubarbe et framboises)

This quintessentially English dessert had been created during the Second World War. Thanks to the imagination of English women who had to cook with the few ingredients they had during rationing.

They developed this simple recipe without eggs made with flour, sugar and margarine (being replaced by butter now). The crumble proved to be so delicious that it has survived to the present day and all over the world! This particular version is my daughter's favorite and my signature dish! If it is in season, I use fresh raspberries but this crumble is as delicious if you decide to take frozen ones! 

Wine pairing : Rasteau (Sweet white) from the Rhone Valley.

A quick glance in your kitchen…

In your fridge

In your cupboard
Brown sugar
Vanilla sugar

Serves 4

150g 5,2 oz of flour 
150g 5,2 oz of raspberries (frozen or fresh)
400g 14,10 oz of diced rhubarb 
2 tbsp of vanilla sugar 
100g 3,5 oz of melted butter + some for the pan 
50g 1,7 oz of brown sugar

Preheat your oven to 200° C.
In a pan, fry the rhubarb in a little bit of butter for 2 minutes.
Sprinkle the vanilla sugar on the rhubarb and cook for a further 5 minutes.
In a bowl, combine the flour, the butter and sugar.
Grease and line a rectangular tin.
Spread the rhubarb evenly in the tin with the raspberries.
Sprinkle over the crumble mixture.
Bake in the oven for 25 minutes. 

Crumble de rhubarbe et framboises

Pour 4 personnes
100g de farine 
150g de framboises (surgelées pour moi) 
400g de rhubarbe coupée en morceaux
1 sachet de sucre vanillé
100g de beurre fondu + un petit peu pour la poêle  
50g de cassonade

Préchauffez votre four à 200° C.
Faites revenir la rhubarbe dans une poêle avec un peu de beurre pendant 2 minutes.
Saupoudrez la rhubarbe du sucre vanillé. Poursuivez la cuisson 5 minutes.
Dans un saladier, mélangez la farine avec le beurre fondu et le sucre roux.
Beurrez et farinez un moule rectangulaire.
Déposez la rhubarbe dans le moule avec les framboises (encore gelées) et versez par-dessus le crumble.
Enfournez pour 25 minutes.

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