Welsh Recipes: Strawberry-Rhubarb Caerphilly Crumble
Ingredients
For the filling:
750g rhubarb...
300g strawberries
100g sugar
2 tablespoons preserved ginger - chopped
For the topping:
225g plain flour
100g butter
75g Caerphilly cheese
zest orange
75g demerara sugar
Equipment
chopping board
tablespoon
sharp knife
mixing bowl
large oven proof dish
table knife
grater
Method
1. Heat the oven to 190C/Gas 5.
2. Top and tail the rhubarb, remove any tough skin. Cut the rhubarb into 1.5cm pieces. Place the rhubarb in the ovenproof dish along with the ginger and sprinkle with sugar.
3. Cut the strawberries in half and place on top of the rhubarb.
4. Place the flour in a mixing bowl. Cut the butter into small pieces using a table knife. Rub in the butter using your fingertips until it resembles breadcrumbs.
5. Crumble in the cheese and stir in the orange zest and demerara sugar. Spoon the topping evenly over the fruit.
6. Bake the crumble for 30 minutes until golden. Serve warm with honey and a little thick yoghurt.See more
Ingredients
For the filling:
750g rhubarb...
300g strawberries
100g sugar
2 tablespoons preserved ginger - chopped
For the topping:
225g plain flour
100g butter
75g Caerphilly cheese
zest orange
75g demerara sugar
Equipment
chopping board
tablespoon
sharp knife
mixing bowl
large oven proof dish
table knife
grater
Method
1. Heat the oven to 190C/Gas 5.
2. Top and tail the rhubarb, remove any tough skin. Cut the rhubarb into 1.5cm pieces. Place the rhubarb in the ovenproof dish along with the ginger and sprinkle with sugar.
3. Cut the strawberries in half and place on top of the rhubarb.
4. Place the flour in a mixing bowl. Cut the butter into small pieces using a table knife. Rub in the butter using your fingertips until it resembles breadcrumbs.
5. Crumble in the cheese and stir in the orange zest and demerara sugar. Spoon the topping evenly over the fruit.
6. Bake the crumble for 30 minutes until golden. Serve warm with honey and a little thick yoghurt.See more
No comments:
Post a Comment