Where does the time go? How is it September already? It’s like I’ve blinked and an entire month has completely flashed before my eyes while I semi-consciously continue to live. Perhaps it’s time to slow things down? I live just as busy a life as anyone else; forever balancing the scales of social life and work life, friend time and family time…but it can get a bit overwhelming at times. It seems there is always something to do, somewhere to be or someone to see, which is why I am learning to slow life down a little; plan less, live more and spend more time doing the things which make me happy (cooking being one of them).
Which is why I spent the entire weekend cooking. Chicken stock, chili con carne, paella and a rhubarb, strawberry and blood orange crumble. It was so soothing and calming, for me the kitchen is a sanctuary. I always feel better if I can find the time to cook on the weekend, but lately I have been so busy I have neglected my blog and by virtue, my sanity. So it’s good to be back. I promise my lack of blogging isn’t from a lack of love!
This recipe is really simple and packed full of flavour. For those of you who like your sweets a little tart, this is perfect for you. The rhubarb is sharp, but is nicely balanced by the strawberries and blood orange. Another bonus is using some different fruits for a crumble – don’t get me wrong, I love a good apple crumble, but it is nice to shake things up a little. Be unexpected, try something new.
Serves 4 – 5
3 – 4 rhubarb stalks, cut into 6cm lengths
1 punnet of strawberries, hulled and halved
2 blood oranges, zest one and squeeze juice from both
1/4 cup sugar
2 Tbs corn starch (corn flour)
For the crumble topping
2 cups oats, one rye oats, one traditional
3/4 cup plain flour
1 stick butter, melted
1 tsp baking powder
2 Tbs sugar
1/4 cup slivered almonds
1/4 cup shredded coconut
- Preheat oven to 180°C
- Place rhubarb, strawberries, blood orange zest, juice, sugar and corn starch into baking dish. Add the juice from 2 blood oranges. Mix together until coated well.
- In a separate bowl combine melted butter and all other topping ingredients. Stir well to combine, ensuring the ingredients clump together and are coated in butter. Spoon over the fruit mixture and gently press down with the back of a spoon.
- Bake in oven for 30-40 minutes until the crumble is golden brown and bubbling at the sides. Serve with ice cream.