Blackberries and Rhubarb crumble Recipe

The sweetness of the blackberries marry well the tangy taste of rhubarb

p1020641
INGREDIENTS
  • 300 gr rhubarb
  • 200 gr fresh blackberries
  • 75 gr caster sugar
  • juice of 1/2 lemon

for the crumble:

  • 200 gr butter
  • 300 gr all-purpose flour
  • 1 tea-spoon baking powder
PREPARATION

The preparation of this crumble is very easy. First, get the butter out the freezer and put it at room temperature, it needs to be soft to prepare the crumbs.

Clean the rhubarb, cut it in chunks (as thick as your thumb), and stir them with the lemon juice. Put the diced rhubarb and the washed blackberries on a tray, and top them with the caster sugar.

Aside, put the flour and backing powder on a bowl and stir. To prepare the crumble, slowly but firmly mix and merge the soften butter with the flour with the tips of your fingers, until only small crumbs are left. Then, scatter it on the oven tray.

Cook in the oven at 180°C for roughly half a hour, or until the crumble is golden brown.

Timing: 15’+30′

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s