Raspberry Rhubarb
Or as my nephew calls it: rhubarbie and then launches into a fit of giggles. Of course, it’s infectious to hear a two year old laugh and so, even though its not funny, tears are streaming down your cheeks.
He and Meg came by for a visit today and partook in Steve’s pancakes (with real maple syrup). No pictures today; it was just to see them. I’m also amazed by how mobile she is – Matthew is due to arrive in two weeks!
I also cut fresh rhubarb for Meg, my neighbour Anne, and myself. I made a “grunt”, which is like a cobbler, to use up some of the raspberries I still have from the fall:
Filling :
– 6 large stalks of rhubarb, washed, trimmed and cut into ½” chunks (about 800g)
– 200 g raspberries, fresh or frozen
– 1 Tbs honey
– 2 Tbs sugar
– 1-2 Tbs cold butter
Topping :
– 100 g plain flour plus 50 g whole wheat flour (or 1½ cups total)
– 2 heaping Tbs brown sugar
– ½ tsp salt
– 250 ml crème fraîche (double cream), whipped (Since this was the long weekend and an impromptu baking, I used 1 egg, lightly beaten and ½ cup milk)
Preheat the oven to 400°F and spray a deep-dish 9″ pie pan with aerated oil. Spread the rhubarb evenly at the bottom of the dish and drizzle with honey. Cover with the raspberries, and sprinkle with sugar. Cut the butter in small pieces and drop them all over the filling.
In a medium bowl, sift together the flour, sugar and salt. Gently fold in the crème fraîche, until the dough forms a sticky ball. Drop the dough by spoonfuls on top of the filling, covering the surface evenly (to prevent fighting).
Bake for about 45 minutes on a tray covered in tin foil (incase it bubbles over, which mine did), until the fruit is bubbling and the topping is lightly golden. Serve warm with ice-cream.
