Followers of my Being Britalian blog know that I post recipes, mostly Italian ones or my adaptation of the Italian cuisine. As we continue with our corona dictated stay home lifestyle I’ve seen many recipes popping up on blogs: Most are those that show people how to use store cupboard ingredients to create a satisfying meal. All good in these uncertain times as we can’t all offer online dance classes or tutorials for people wanting to learn Forex Trading, therefore it’s safe to say that not everyone can be a creative cook.
Today during a trip to the local shop I bought some rhubarb. Nothing unusual in that you may say, but at the time I was taken in by the long red stalks and had no idea what to do with it as I’d never cooked it before; in fact my previous and only rhubarb experience occurred in primary school and suffice to say I hated the stuff.
So I got home with my bounty and had to think what to do with it. My imagination was lacking in ideas and so I decided upon a crumble, having made a topping previously in school during a home economics class, courtesy of a 1970’s forward thinking school timetable. There was only two things standing in the way of my culinary aspirations, those being, no flour and a suitable dish to cook it in. A text to a friend a street away solved these issues – all undertaken with social distancing protocol. So after a rummage* through my cupboards and I was ready to go.
Peach, Rhubarb and Ginger Crumble
The ingredients were:
500g rhubarb. A tin of sliced peaches. Two portions of grated/frozen ginger. 160g self raising flour. 75g unsalted butter. 85g sugar.
Cut the rhubarb into pieces and add to a pan with the ginger, add water to cover and bring to the boil, let it simmer until the rhubarb is stewed/soft. Strain and save the liquid for another recipe (jelly or cordial). Put aside to cool
Rub together the butter, sugar and flour to make a crumble mix. After adding the rhubarb and the drained tin of peach slices top with the crumble mix and chill for an hour.
Pop into a pre-heated oven at 200 degrees or 180 fan, as Mary Berry is fond of saying and bake for 30 minutes. Remove, allow to cool for a few minutes and then serve with custard or cream.
* The word, rummage is used purely for effect, no rummaging is required inside my neatly stacked and organised store cupboard – for organised read OCD.