Rhubarb and strawberry crumble with almonds and cream
A crumble is a typical Irish and Anglo-Saxon dessert that is very easy to make, which basically consists of fresh fruit, which we cover with a mixture of flour, sugar and butter. We bake it as we prepare it, and when baked it results in a crumbly and crunchy dough tart, with a base of soft, roasted and most appetizing fruit.
Keep in mind that the fruit, when roasted, apart from softening, enhances its flavor. So crumbles are a delicious way to enjoy all kinds of fruit. From there, you can play a thousand and one tricks so that the crumble is different and each one more delicious: from flavoring the fruit (with spices and aromatics, such as cinnamon, vanilla or mint...), to making mixtures of fruit.
For a good crumble, it is also highly recommended to use different ingredients to make the topping: try mixing it with nut flour, or chopped nuts (I'm sure some almonds or macadamia nuts will go perfectly with that crumble of pears or of strawberries that you are going to prepare... You already imagine it, right?).
I also encourage you to vary the sugars you use to make it, from adding part of quality brown sugar or brown sugar, which can be the most aromatic, to adding nutmeg or cinnamon in the same coating.
The recipe that we bring you today is a delicious strawberry and rhubarb crumble , a great way to take advantage of the Fusiontec low pot , a most versatile piece of iron... while enjoying the delicious fruit that spring offers us. Dear strawberries, roasted you are delicious.
- 500g rhubarb
- 500 g of fresh strawberries
- 1 vanilla pod
- 250 g of gelling sugar
- 300 g flour
- 100 g of sliced almonds
- 100g of sugar
- 1 pinch of salt
- 200g cold butter, cubed
- 1 teaspoon grated lemon peel
- 400 ml of cooking cream
- Wash, dry and cut the rhubarb into 2 cm pieces and the strawberries in half or quarters, depending on their size.
- Mix it all together with the vanilla bean and the gelling sugar. Let it rest for 1 hour.
- In a bowl, mix the flour, sugar and salt. Add the butter and lemon zest.
- Preheat oven to 180°C with top and bottom heat.
- Pour the fruit mixture into the Fusiontec low iron pot and spread the crumble (the mixture you have prepared) on top.
- Bake at medium height in the oven for 25-30 minutes, until you see that it has golden brown. The Fusiontec cast iron pot warms up quickly and distributes heat very well; Food will heat evenly and the crumble will bake beautifully.
- When you see it done, let it cool down a bit.
- Mount the cream with the help of some electric rods, and serve with the crumble with the strawberries.