Rhubarb and Strawberry Crumble 大黃草莓金寶
Summer is here, is rhubarb season! Some people may find the sourness of rhubarb is too much. But use rhubarb to make dessert is perfect, it taste softer, nicer and less sour after cooking. The combination with strawberries is very good, the sweetness, sharpness mix together, you will find surprisingly nice!
Crumble is all-year dessert in my house, not only for winter. If we need a dessert and have no idea what to make, ok, let’s make crumble. I love to mix and match different fruit, from apple, apricot, plum, blueberry, peach, strawberry. So far, rhubarb with strawberries is my second favourite, with the golden crispy crumble, serve with ice-cream….it is heaven! Hope you love it as much as I do!
大黃外表像西芹，營養豐富，酸酸的。Mr P 喜歡沾紅糖吃，但對我來說太酸了！最適合做甜品，配草莓，酸酸甜甜，清新開胃。加上金黃酥脆的金寶，超美味的配搭！做法簡單，佐香草冰淇淋或卡士達醬，超美味!
Wash and chop the rhubarb into one inch pieces. Put in a saucepan with brown sugar, cook at medium heat for 5 to 8 minutes. Then mix with halved strawberries and put in baking dish.
For the crumble, mix the flour, sugar and diced butter together, use your fingers to crumble it. Spread the crumble on top of rhubarb and strawberries. Pop in preheated oven at 180C, bake for 30 to 35 minutes until golden. Let it cool for at least 15 minutes, serve with vanillia ice-cream or custard.
將大黃切成一吋厚小塊，放入小鍋內，用中火煮5 至8分鐘，然後與草莓拌勻，放在烤盤內。
金寶做法：將牛奶，麵粉及糖拌勻，用手捏碎牛油，與麵粉拌勻成麵包糠狀。將金寶灑在大黃及草莓上，用叉壓實。放入已預熱焗爐火180度，焗30至35分鐘，至金黃色即可。待涼最少15分鐘，佐香草冰淇淋或卡士達醬享用！
- 400 gram rhubarb, chopped
- 250 gram strawberries, halved
- 80 gram brown sugar
- 90 gram unsalted butted
- 50 gram brown sugar
- 140 gram all-purpose flour
- Preheat oven to 180C.
- Wash and chop the rhubarb into one inch pieces. Put in a saucepan with brown sugar, cook at medium heat for 5 to 8 minutes.
- Then mix with halved strawberries and put in baking dish.
- Mix the flour, sugar and diced butter together, use your fingers to crumble it.
- Spread the crumble on top of rhubarb and strawberries.
- Pop in oven and bake for 30 to 35 minutes until golden.
- Let it cool for at least 15 minutes, serve with vanillia ice-cream or custard.
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