Monday, May 7, 2012

Welsh Rhubarb Strawberry Cheese Crumble

Ingredients serve 6

1 lb 10oz rhubarb
10 oz strawberries
4oz sugar
2 tablespoons pickled ginger chopped
1 tablespoons pickled ginger liquid

Crumble:
8 oz plain flour
4 oz butter
3oz favorite mild cheddar cheese
zest of 1/2 orange
3 oz brown sugar
1 tablespoon honey

Method:
Oven temperature: 3750F

Top and tail the rhubarb and remove the stringy skin. Cut into 1 inch lengths, place into a large heatproof dish, sprinkle with the sugar and the pickled ginger with liquid. Cut the strawberries in half and place on top.
Make the crumble by sifting the flour into a mixing bowl, then rub the butter into the flour until it resembles fine breadcrumbs. Crumble in the cheese, and stir in the sugar and orange zest. Spoon over the fruit and even out the surface.
Bake in a preheated oven for 30 minutes; remove, then drizzle the top with the honey. Return to the oven and bake for a further 10 minutes. Serve warm with some whipped cream, organic yogurt or some vanilla ice cream.

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