In the past, I was hyper reluctant to cook strawberries. I thought that they'd end up tasting like strawberry jam (which I've never really enjoyed) if I did so. I love strawberries, but the sweet nearly sickly flavor of strawberry has always put me off. I was never one of those people who went crazy over a pot of strawberry jam. Quite the contrary! I am the kind of person who loves the taginess of apricot, black currant or Italian plum jams...
That was before my encounter with English television chef Tamasin Day-Lewis' "Strawberry & Rhubarb Crumble" recipe in the May issue of my Bon Appétit magazine. Then, I knew that I was ready to give cooked/baked strawberries a try. When mixed with rhubarb, cooked strawberries lose their cloying aspect, so there was no way they were going to be a problem for me. Rhubarb is the best partner for strawberries. Both complement each other perfectly.
At the moment we are getting the most perfumed strawberries from Italy, so I have been eating that lovely fruit almost on a daily basis. (strawberry fever, baby!). Not to forget that it is also the high season for Swiss rhubarb which has to be one of my favorite veggies (yes it is a vegetable!) ever. How could one resist eating both of them together? Nobody, I'm pretty sure.
And to tell you the truth, I now am addicted to cooked/baked strawberries in desserts! That crumble converted me totally and made me change my mind (well, I am still not a big fan of strawberry jam though, but I might reconsider my position later...). As a matter of fact, I have made different variations of that "Strawberry & Rhubarb Crumble" three times in a row/week!
The recipe I am going to share with you today was created for the meal (starter: green asparagus with a pistachio & fresh garlic vinaigrette, main course: gnudi di spinaci e ricotta) I had prepared with much care for my friend Corinne and is highly inspired by Tamasin Day-Lewis' crumble recipe (the original recipe has been turned around and newly adapted by myself).
Well, Corinne who loves rhubarb cleaned her dessert plate in no time and without effort! This crumble is just irresistibly heavenly. The topping is mouthwateringly crispy, delightfully buttery and pleasantly oaty, the middle is decadently gooey and incredibly puddingy and the bottom is marvelously juicy, wonderfully fruity as well as exhaliratingly fragrant. Totally awesome and to die for!
Recipe inspired by Tamasin Day-Lewis and adapted by Rosa @ Rosa's Yummy Yums 2010 .
~ Strawberry & Rhubarb Crumble ~
200g (1 1/2 Cups + 1 Tbs) All purpose flour
100g (1/2 Cup) + 140g (2/3 Cup) Castor sugar
1/2 Tsp Sea salt
100g (1/2 Cup) Unsalted butter, cold & cut into 1.5cm (1/2-inch) cubes
2-3 Tbs Old-fashioned oats
2 Tsp Natural vanilla paste
1 Tsp Ground cinnamon
4 Cups (1 pound) Strawberries, hulled, halved (or cut in 4 if very big)
12 oz (360g) Red rhubarb, ends trimmed, stalks cut crosswise into 1.5cm (1/2-inch) -thick pieces
1. Combine the flour, 100g sugar and salt in medium bowl. Whisk to blend.
2. Add the butter and rub it in with your fingertips until the mixture ressemble corse sand/pebbles.
3. Add the oats and mix well.
4. Preheat the oven to 190° C (375° F).
5. Butter a 28x18x5cm (11x7x2-inch) baking dish.
6. Place the fruits in a big bowl, add the vanilla, cinnamon and 140g sugar in large bowl.
7. Toss delicately to coat well.
8. Scrape the fruit filling into the prepared baking dish.
9. Sprinkle the crumble topping evenly over the filling.
10. Bake the crumble until the filling bubbles thickly and the topping is crisp as well as golden brown, about 45 minutes.
11. Let cool 15 minutes on a wire rack.
12. Spoon the warm crumble into dessert dishes.
The topping can be made 1 to 2 days ahead.
Store the cooled crumble in an airtight container in fridge. It can be kept in the fridge for up to 2 days.
Serve with some ice cream (vanilla, goat's milk, yoghurt, lemon...) or some thick yoghurt (Greek) mixed with a little powder sugar.
This crumble is also delicious when eaten cold (at room temperature) the next day.
Recette inspirée par Tamasin Day-Lewis et adaptée par Rosa @ Rosa's Yummy Yums 2010 .
~ Crumble A La Rhubarbe Et A La Fraise ~
200g de Farine blanche
100g +140g de Sucre cristallisé
1/2 CC de Sel de mer
100g de Beurre non-salé, très froid et coupé en petits morceaux de 1.5cm
2-3 CS d'Avoine
2 CC de Pâte de vanille naturelle
1 CC de Cannelle en poudre
500g de Fraises, équeutées et coupées en deux (ou en quatre si elles sont grosses)
360g de Rhubarbe (préférablement rose), coupée en morceaux de 1.5cm
1. Mélanger la farine, les 100g de sucre et le sel dans un bol moyen.
2. Ajouter le beurre et l'incorporer avec les doigts afin d'obtenir un mélange sablé grossier.
3. Ajouter l'avoine et bien mélanger.
4. Préchauffer le four à 190° C.
5. Beurrer un plat à gratin de 28x18x5cm.
6. Mettre les fruits dans un grand bol, ajouter la vanille, la cannelle et les 140g de sucre.
7. Mélanger délicatement afin que le sucre et les épices soient bien répartis.
8. Mettre le mélange de fruits dans le plats.
9. Saupoudrer de manière homogène avec le crumble.
10. Cuire le crumble pendant 45 minutes, jusqu'à ce que le mélange aux fruits fasse des bulles et que le dessus soit bien croquant et doré.
11. Laisser refroidir pendant 15 minutes.
12. Servir le crumble dans des assiettes à dessert.
Remarques:Le crumble (mélange farine/sucre/sel/beurre) peut être préparé à l'avance (1 à 2 jours).
Vous pouvez conserver le crumble au frigo (1 ou deux jours).
Idées de présentation:
Servir ce crumble avec de la glace (vanille, lait de chèvre, yaourt, citron,...) ou avec du yaourt épais (grec) auquel vous ajouterez un peu de sucre en poudre.
Ce crumble est aussi délicieux quand consommé froid (à température ambiante) le jour d'après.
I've got strawberries in my freezer, I've got rhubarb in my garden, I've got your recipee on my pc! I think I will have happy "convives".ReplyDelete
Merci à toi!
I always associate crumbles with winter...the irony being that they taste better with summer fruits. Love the rhubarb and strawberry Rosa...the whole thing looks delicious!ReplyDelete
Cooking strawberries is a great technique, especially with less than perfect berries early in the season. That way, you can concentrate their sugars and flavors and actually make them taste better.ReplyDelete
Ton crumble est formidable, j'adore la couleur rouge!!ReplyDelete
I'm not a fan of cooked strawberries but this does look delicious Rosa.ReplyDelete
Yumm, you never fail to amaze me Rosa!ReplyDelete
I love a crumble, any time, any where! Especially with ice cream on top! Yum!ReplyDelete
I'm not sure what you did differently if anything but your photos are outstanding, Rosa! Wish I could reach in for a spoonful of your crumble.ReplyDelete
Délicieux crumble-un vrai péché de fruits:)ReplyDelete
This looks delicious and so summery! I agree with you that I prefer strawberries fresh, but I think you are right that combined with the rhubarb they would have a great taste. :)ReplyDelete
Rosa you know that I love everything with strawberries, this crumble recipe is so tasty!!ReplyDelete
In my case, I can be crazy with a pot of strawberry jam...
Have a superb weekend!
I still prefer to eat the strawberry raw...but rhubarb...mmm...sounds excellent for the crumble treat!ReplyDelete
Gorgeous and delicious crumbles! Perfect for the season.ReplyDelete
saw your yummy strawberry crumble receipe wanted to try it desperately but in singapore it is difficult to find rhubard. Is there another substitue to this ingredient. thanks so much for sharing your receipe.
We are growing strawberries in the garden, so we must try your recipe. Question for you, what is 200grams and 100grams equivalent to in cups? We don't use grams here in the US, so I am not sure what the exact measurement is.ReplyDelete
Your crumble looks delicious. Pity we don't get any rhubarb, at least here in Athens.ReplyDelete
c'est ^parfait comme d'hab chez Rosa !! bizz PierreReplyDelete
What a gorgeous combination. I can see why you liked it so much. This is one to try. Thanks Rosa xReplyDelete
tu me donnes envie d'en préparer, jadore tes photos en plus!ReplyDelete
2 saveurs qui se marient très bien, surtout que les fraises ont enfin du goût.ReplyDelete
The thought of luscious strawberries from Italy practically blurred my vision before I could read the rest of your post, Rosa.ReplyDelete
I'm not a huge fan of cooking strawberries in any way, shape or form. However, when I see that strawberry & rhubarb crumble of yours, I absolutely must reconsider!
Thank you so much for sharing, I must reconsider!!!
What a perfect combination for Summer!ReplyDelete
Ahh. One of my favoruite desserts is apple crumble. It may be because it is so easy to make at home and the success rating far outweighs all other desserts. The strawberry and rhubarb concoction looks genius.ReplyDelete
Hi. I love crumble and that one must be delicious, even if I'm not a big fan of rhubarb...ReplyDelete
Great crumble and I just got strawberries and rhubarb from the farmer's market yesterday! I love that you made it over and over... must be spectacular!ReplyDelete
oh this looks so delicious and yummy!ReplyDelete
Your clicks are splendid and out of the world Rosa. I mean, just look at those rosy colors! Man, the crumble tempts me enough to lick my screen off!ReplyDelete
Those strawberries look beautiful and I love crumble anything!ReplyDelete
Strawberries and rhubarb are such a great match. I can see why you made this three times in one week!ReplyDelete
beautiful looking dish....I have an ongoing love affair with strawberries and rhubarb combo... :)
Absolutely sinful Rosa, and just look at that colour! I love that you decided to bake this! I love baking with fruit, and this crumble is very summer!! YUM!!ReplyDelete
three times in a week? Wow now thats something! as usual gorgeous clicks!ReplyDelete
ma che delizia!!!! approfittiamo delle belle fragole é il periodo ;)ReplyDelete
bon dimanche ^^
of course you're addicted--it's easy to do when the object in question is beautiful and sweet and juicy and delicious! lovely crumble, rosa. :)ReplyDelete
Our neighbours offered us some time ago Strawberry & Rhubarb Crumble. Although probably a different recipe (from New England) it tasted very well. Kind regards, RobertReplyDelete
I must say I have yet to try a strawberry crumble. It does sound delicious Rosa.ReplyDelete
I would love to get my hands on some Swiss rhubarb! It doesn't grow so well in Southern California. That crumble of your looks delish!, Bravo!ReplyDelete
Looks so delicious! I've always wanted to try strawberries and rhubarb combo.ReplyDelete
very beautiful rosa, am sure it tasted superb...ReplyDelete
Strawberries will be in season here within a couple weeks...I can't wait! I am bookmarking this recipe to use as my first strawberry recipe of the season...it looks amazing, Rosa! I love that floating strawberry pic!ReplyDelete
Ah, crumble, I'm hungry :) Am also quite jealous of your strawberry fever - strawberries are yet to properly arrive over here and yours look extremely fabulous!ReplyDelete
I'm so impressed by your recipe and photos. You know I'm like you were, not really a strawberry fan and I never buy jam with them. I've always found raspberries or apricots much more interesting. Rhubarb and strawberry is a fantastic combination though and you're right, I couldn't possibly resist your recipe :-) The black background suits the intense colours beautifully.ReplyDelete
un crumble qui a tout pour me plaireReplyDelete
If/when strawberries are ripe, few fruit can beat them.ReplyDelete
Love the name...scarlet sin!
my heart just skipped a beat, as I LOVE this kind of crumble!!!! want.some.now! beautiful!ReplyDelete
ce crumble est une merveille, une tentation pure et tes photos sont tout aussi exceptionnelles que d'habitudes, c'est un peu régalReplyDelete
Your crumble looks like it's to die for. Yum, yum, yum!ReplyDelete
Awesome clicks. I love strawberrries in anything. Bookmarked it alreday.ReplyDelete
Lvoe the shot of the frozen Straberry!! It's amazing!ReplyDelete
terrific photos and a temptingly delicious dessert. Get me some strawberries NOW!ReplyDelete
for me baked strawberry alone I don't care much... maybe that weird dull color put me off, eh? with your gorgeous photos and great recipe with rhubarb, I think I'd fall in love with this fruit again!ReplyDelete
Rhubarb and strawberries are aflavor combo made in heaven. I'd have this every day if I could.ReplyDelete
beautiful crumble...i love your pics, god their lovely!! I love that the crumble has strawberry and rhubarb, I don't think I have ever had a strawberry crumble..lovely rosa!!ReplyDelete
This look divine and brings back memories of my mums summer baking. She always used to make rhubarb and strawberry crumble after we had been strawberry picking and picked far too many strawberries. Looks wonderfulReplyDelete
What a great combination! Your crumble looks wonderful!ReplyDelete
Je suis une grande amatrice de rhubarbe et j'y tremperais bien ma cuillère...ReplyDelete
Bises et bon lundi (ensoleillé comme ici je l'espère)
looks delicious!amazing shots!ReplyDelete
Great combo - rhubarb and strawberries. And with the added pleasure of a crumble on top!ReplyDelete
A super recipe, Rosa! Although I must admit I prefer rhubarb without the strawberries! Say the words rhubarb and crumble in the same line and I'm sold!ReplyDelete
Miam Rosa!! J'ai vraiment un faible pour cette rcette:)ReplyDelete
Bo lundi à toi xx
Rosa, what a nice crumble...looks delicious and the pictures are just awesome!ReplyDelete
That crumble looks superb. I have been seeing many rhubarb recipes as of late and I am tempted to plant some in the garden.ReplyDelete
I love strawberry and rhubarb together!ReplyDelete
A perfect crumble, the strawberry and rhubarb combo is so good!ReplyDelete
the tart and sweet combo is so perfectly divine! I love it!!ReplyDelete
Si tu voulais me faire craquer , je te rassure tu as réussis hihiReplyDelete
It looks wonderful Rosa! What a gorgeous combination! :DReplyDelete
What a beautiful and fresh looking crumble! Now if only I liked rhubarb...ReplyDelete
I'm still not ready to cook strawberry...and I hate straberry jam...but if you say that they are still wonderful maybe I will trust you and cook them in a crumble like this, because I have never made a crumble and it's time to do it...but without rhubarb, I can't find it... ^_^ReplyDelete
What a delightful new use for rhubarb. I am going to give this a try.ReplyDelete
Rosa this look absolutely delicous! Love strawberries, georgeous photos, huggs gloriaReplyDelete
J'adore ce melange, depuis que je l'ai goute dans un strawberry-rhubarb pie absolument divin (si, si) - et pourtant comme toi je n'etais pas fan des fraises cuites. J'en ai envie de nouveau cette annee, et tes photos ne peuvent qu'ajouter a mon envie.ReplyDelete
perfection on a plate, RosaReplyDelete
Strawberry and rhubarb -- such a delicious classic combination. I love this crumble recipe, must have been delicious!ReplyDelete
Fresh strawberries make this time of the year even better. Lovely pictures!ReplyDelete
This looks so yummmy, its the time of year for rhubarb desserts, mine still small in the garden, but at the market they are selling nice sprigs. I was thinking of a similar flavours, after seeing your delicious dessert, I think i have to get someReplyDelete
MIaaaaaam ! Suis hyper fan du crumble ! je tente te recette au plus vite !!!! Bises !!!!ReplyDelete
That sounds like a winning combination! I love crumbles with just about any fruit, berry the most! I am gonna have to check out rhubarb!ReplyDelete
rosa how absolutely delicious! love strawberry and rhubarb combination!ReplyDelete
Strawberries and rhubarb are such a perfect pair, this looks too good not to try!ReplyDelete
This looks fantasic! I love the combo of strawberries and rhubarb! I made a rhubarb bread today. I almost threw strawberries in. Next time.ReplyDelete
Oh, I just made a rhubarb blueberry crisp/crumble too! I made vanilla ice cream to go on top too. I do not have a real ice cream maker, so I kept stirring the freezer cream every 1/2 hour until it got thick.http://lannaelong.blogspot.com/2010/05/rhubarb-blueberry-crisp-with-vanilla.htmlReplyDelete
I wished we had rhubarbs here..ReplyDelete
pour moi, de toute facon, des qu'il y a de la rhubarbe, je prends sans aucune hésitation !!!ReplyDelete
Here's great use for the sour strawberries sold here in my city. I can add sugar to sweeten it up. This is such a wonderful recipe. Can't wait to try it out!ReplyDelete
There is nothing that says SUMMER more than strawberries and rhubarb.ReplyDelete
Je raffole de ce crumble Rosa. C'est très écossais avec les flocons d'avoine.ReplyDelete
i am glad you now like baked strawberries :) strawberries in all forms are addicting for me, mmm!ReplyDelete
This is such a beautiful looking crumble. I adore strawberries so I would love to give this a try.ReplyDelete
Rooooooooooooh,tes photos sont à tomber!!!Je craque pour ton crumble.ReplyDelete
I love a good crumble more than just about anything. This is lovely!ReplyDelete
Je reviens me promener par ici, et je m'aperçois que nos inspirations sont proches aujourd'hui ;-)ReplyDelete
C'est bon cette association!!!
i love baking with fruits, your crumble looks lovely and delicious, cheers!ReplyDelete
I am a big crumble fan. Yours looks delish!ReplyDelete
I have never made crumbles with strawberries so this might be a nice challenge for me to do... great photos rosa..ReplyDelete
Glad to read you are a convert to gooey, warm strawberries. It is so worth it. Lovely crumble. Great font on the "Scarlet Sin" xoReplyDelete
This looks amazing. Not only does it look delicious, it is just beautiful. I wish I had some now!ReplyDelete
oh i love anything crumble this looks great ! :O) thanks for sharing xxReplyDelete
How wondeful to sin like this !ReplyDelete
Y U M M Y! This looks so scrumptious! I agree cooked strawberries are a tough sell. But you sold it well. I'm making this with the lat of my frozen berries and 'barb. Won't be as good, but will hold me until strawberry season starts in a month.ReplyDelete
What luscious red fruit,the crumble looks totally indulgent :DReplyDelete
MEEMSNYC: I have converted the grams into cups. I hope that'll help. Thanks for passing by...ReplyDelete
Thank you so much for converting the grams into cups. We are going to try this recipe, we are growing both rhubarb and strawberries in our garden so this is just the most perfect recipe!ReplyDelete
DO you believe that I picked the Rhubarb from the garden and got some nice strawberry to make this crumble and didnt got the chance.ReplyDelete
They have to wait for tomorrow,,,
I can't wait for tomorrow.
Your strawberry & rhubarb crumble looks so appetizing & tasty, dear Rosa!!ReplyDelete
MMMMMM,..2 favourites fruits of mine!
Un peu plus et je manquais ce délicieux crumble! D'autant qu'il a tout pour me plaire:)ReplyDelete
C'est mon rêve de pouvoir trouver de la rhubarbe sur mon île et préparer une tarte ou un crumble comme le tienReplyDelete