Yesterday, I cut some nice rhubarb stalks from the garden. I also had a lot of fresh red currants & wanted to create a lovely dessert with them both. What would I make? I knew instantly what to do with them. This is what I created:
Do you also love what you see? Join me for some hot crumble fresh from the oven. I added some nice good COLD custard with it. Why? Because it was 35°C outside. You see what I mean?
The yummy crumble filling is not too sweet either because you can & must taste a hint of fresh ripe red currants from time to time. They are not sour though. That is what you want. There is a nice flavor of ginger with the rhubarb & red currants. You can also taste a hint of cinnamon in this lovely crumble. The cold custard with it is just perfect! :) I used Devon dairy-full custard here, but to make it completely vegan use a vegan coconut milk or soy milk custard.
MMM,….I can assure you! We have another big serving for us waiting until tonight! :) ooh yes!
Recipe: For 4 big portions
Ingredients:
* For the crumble topping:
125 gr cold vegan margarine, straight from the fridge ( I always use 100% planta ), cut up into knobs
50 gr coconut sugar
125 gr white spelt flour, I used British Organic Sharpham White Spelt Flour, see this picture:
* For the filling:
300 gr ripe juicy red currants, cleaned, pad dry & stalks removed
300 gr fresh rhubarb stalks, cleaned, sac stalk cut up into pieces, each 3 cm long
1 teaspoon ground ginger
1/2 teaspoon cinnamon
3 tablespoons water
40 gr coconut sugar
1 tablespoon maple syrup
* To serve: cold dairy full custard aka I used Devon custard or use a vegan cold custard to make this completely vegan! ;)
Method:
1. Prepare your rhubarb mix. Take a medium cooking pot & add rhubarb pieces, ginger, cinnamon, coconut sugar & 3 tablespoons of water. Stir. On low heat, stew the rhubarb mix until the rhubarb is nearly soft. This will take only max 5 minutes. Lower the heat if you need to. You don’t want the rhubarb to be completely soft! You still want a bite in that rhubarb! Now, add the red currants & stir it all through.
2. Preheat your oven to 200° C for 10 minutes. Make your crumble topping. Take a medium bowl & add white spelt flour, coconut sugar & knobs of margarine. With clean hands, mingle everything together until it resembles crumbles, bigger & smaller ones. Take a fitted oven dish & pour your mixed filling in to it. Top with your lovely crumble topping & divide it all evenly over the surface of the filling. Place into the hot oven for about 17 minutes, or until your crumble topping is golden brown & cooked. Take out of the oven & leave to rest it for a few minutes before indulging. Take your custard out of its package & whisk it through with a smaller whisk. Scoop a big part onto a lovely dessert plate & spoon your lovely cold custard besides it. Indulge with a loved one! ;) Yummmmmmmm! :)
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Sophies Foodie Files
Filed under: Crumbles, Dairy - Free, Dessert, Egg - Free, Vegan, Vegetarian
