I think a fruit crumble would have to be my favourite dessert of all time. A simple apple crumble was one of the first things I learnt how to make in my cooking classes at school and I have fond memories of recreating this dish as a young child, faithfully following the recipe in my Day to Day Cookery book (a standard textbook used in Australian schools in home economic classes). To this day, I am still instantly comforted by the sight and smell of a freshly baked apple crumble but it’s worth venturing out now and then to experiment with other fruits.
With rhubarb in season the last few months, my kitchen has seen countless jars of Rhubarb Compote, a few servings of Rhubarb Custard Tea Cake, as well as an assortment of other baked goodies (such as Nigella Lawson’s Rhubarb Muffins – delicious!). And with berries coming into season recently, I have been addicted to the classic combination of rhubarb and strawberries.
And so began my love affair with Rhubarb, Strawberry & Raspberry Crumble, a dish which my poor husband has had to endure perhaps once a week for the past 2 months! For some inexplicable reason, I cannot tire of the combination of the tart rhubarb with the sweet strawberries – the raspberries were a last minute addition on one occasion when there was a handful leftover from breakfast that morning, brightening and sweetening the fruit mixture, forming a perfect trio with the rhubarb and strawberries. And whilst this crumble is wonderful served piping hot from the oven, I seem to love it even more the next day, cold at breakfast.
But as I feel an obligation to start trying other fruit combinations, and perhaps not take further advantage of hubby’s patience at being served the same dessert over and over in such a short time span, here is my last Rhubarb, Strawberry & Raspberry Crumble for this year (maybe), and it seems only right to document it here on this blog for safekeeping 🙂