Strawberry, Rhubarb & Chocolate Crumble
I'm so pleased the weekend is here, it's been a very busy and tiring week this end. I hope you're all doing splendidly!
Continuing on with the Valentines yummies, I've got a bit of a different dessert for you today. Chocolate. Crumble.
Chocolate.
Crumble.
Sod it, I barely even care what's underneath it when you've got two of the most amazing sweet treats in there!
Ok, maybe not, I do care, very much. And when it's strawberry and rhubarb being all juicy and saucy alongside naughty, nutty chocolate crumble, I think we're onto a winner...
Strawberry, Rhubarb & Chocolate Crumble
Serves 6
Prep 30 mins
Cook 30 mins
What you will need:
1.3 lb (600g) strawberries
14 ½ oz (400g) rhubarb
4 oz (100g) caster sugar
12 oz self-raising flour
6 oz butter
6 oz caster sugar
3 tbsp cocoa powder
handful white chocolate chips, if desired
handful milk chocolate chips, if desired
handful macadamia nuts, if desired
14 ½ oz (400g) rhubarb
4 oz (100g) caster sugar
12 oz self-raising flour
6 oz butter
6 oz caster sugar
3 tbsp cocoa powder
handful white chocolate chips, if desired
handful milk chocolate chips, if desired
handful macadamia nuts, if desired
What to do:
Preheat the oven to 180 °C. Begin by culling and slicing the strawberries, then chop the rhubarb into smallish pieces. (About 1cm square) Place these in a medium sized saucepan, along with the 4 oz of caster sugar. Simmer this on a low heat for about 10 minutes, turning occasionally with a wooden spoon, until the sugar is dissolved and juices have come out of the fruit.
While this is simmering away, put the flour and the butter into a food processor and blast until it looks like breadcrumbs. Next, pour in the cocoa powder and remaining sugar and blast again just long enough to allow the sugar to mix in and the mixture to turn brown.
If you don't have a food processor, you can massage the flour and butter together with your fingers until it turns to a breadcrumb-esque texture, then gently fold in the sugar and cocoa, ensuring the ingredients are evenly mixed together.
Now pour the strawberry and rhubarb into an oven proof dish, omitting some of the juices if you like. Spoon over the chocolate crumble mix and spread out with your fingers, ensuring all of the fruit is covered.
If using, blitz the macadamia nuts in the processor to break them up, then sprinkle over the top of the crumble along with the milk and white chocolate chips.
Lastly, place on the middle shelf of a preheated oven, at 180 °C for 30 minutes, or until the top of the crumble is just beginning to brown. Turn off the heat and leave to sit until you are ready to eat it.
If using, blitz the macadamia nuts in the processor to break them up, then sprinkle over the top of the crumble along with the milk and white chocolate chips.
Lastly, place on the middle shelf of a preheated oven, at 180 °C for 30 minutes, or until the top of the crumble is just beginning to brown. Turn off the heat and leave to sit until you are ready to eat it.
Have a lovely Friday everyone and I might even pop back in tomorrow... As it is Valentines, afterall!
Oh, and p.s... In seven months today, we're only getting married aren't we!!!
Much love,
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