Toasted Flour Crumble with Strawberry & Rhubarb

You'll never make another crumble after you've made this one! Toasted flour is really delicious and nutty, elevating this simple dessert idea to more than just a crumble. The key is to have some toasted flour made ahead of time in order to keep this a fast, easy, and especially delicious dessert to make anytime!

For the recipe:

• 100 grams flour, toasted
• 100 grams butter, cubed
• 100 grams sugar
• 75 grams almond powder
• pinch of salt
• 200 grams rhubarb
• 160 grams strawberries
• 45 grams raw sugar
• 1 teaspoon vanilla paste

(Makes a 9 or 10 inch crumble)

Toast the flour ahead of time. Place the flour on a sheet pan in a 325F oven for 20 minutes.
Mix the flour and rotate once, place in the oven for another 10 minutes.
Once cooled, place the toasted flour, butter, sugar, salt, and almond powder in a bowl and mix with fingertips until you get a sandy consistency.
Wash, trim, and cut the rhubarb and strawberries. Combine with the raw sugar and vailla paste.
Place the fruit in your baking dish (previously greased) and the crumble on top.
Bake at 350F, rotating once, for about 40 minutes or until golden brown.

Strawberry and Rhubarb Chips - 4 ways.

These fruit chips walk the line between sweet and savory. They are a great addition to any dish!  
We made these with a honey syrup instead of the usual simple syrup (sugar and water). Furthermore, we added flavors of maple syrup, balsamic vinegar and pepper. Use these as a garnish and you'll be sure to impress!  

For the recipe:

• strawberries
• rhubarb
• 240 grams (¾ cup) honey
• 200 grams (¾ cup) water
• maple syrup
• balsamic vinegar
• pepper

Set oven to 200 F.

Rinse your fruit.

Cut rhubarb into thin strips using a mandolin, a knife or a vegetable peeler (the thinner the better).

De-stem and cut strawberries lengthwise into thin slices with a knife.

Add honey and water to a pot and bring to a boil.

Take it off the heat and poach rhubarb for 10 minutes in hot syrup, then strain and reserve the syrup.

Arrange strained rhubarb on parchment (in any shape).

Choose your flavor combinations, adding pepper to some and/or brushing maple syrup on others.

Place strawberries on parchment and brush with either plain honey syrup or honey balsamic syrup (honey syrup and balsamic vinegar mixed together). Add pepper to some.

Place in oven for 40 to 50 minutes.  Check if they are dry by taking one out of the oven and letting it cool down, it should be crispy! 

Rhubarb Tart with Orange Zest and Maple Syrup

Crust

• 150 grams (1 stick + 3 tablespoons) softened butter
• 30 grams (2 ½ tablespoons) sugar
• 60 grams (½ cup) confectionary sugar
• 30 grams (¼ cup) almond flour
• 2 grams (½ teaspoon) salt
• 1 egg
• 250 grams (2 ¾ cups) cake flour

Makes enough dough for two 10 inch moulds.

In a mixer fitted with paddle attachment, cream the butter.

Add both sugars and the almond flour and continue mixing.

Add eggs one by one until well incorporated. Scrape the sides of mixing bowl and mix.

Add the flour and salt and mix until just combined.

Wrap in plastic and chill overnight in refrigerator.

Filling

• 500 g (1 lb) rhubarb
• 1000 grams (4 cups) water
• 300 grams (1 1/2 cups) sugar
• 60 grams (¼ cup) softened butter
• 65 grams (1/3 cup) sugar
• 75 grams (¾ cup) almond flour
• 10 grams (1 tablespoon) flour
• 1 egg
• 1 yolk
• Zest of 1 orange
• 28 grams (2 tablespoons) of maple syrup

For one 10 inch tart. Preheat oven to 325 F.

Divide your chilled tart dough in half. (Reserve the other half in the freezer for a future tart).

Roll out your dough to ¼ inch in thickness and line your tart mould (save scraps in freezer for future tart).

Place mould in refrigerator while you make the filling.

Wash rhubarb and cut to the size of your tart. (You'll want strips of different sizes to cover the entire tart).

Bring the water to a boil and add cut rhubarb and 300 grams (1 ½ cups) of sugar to the pot.

Bring back to a boil and strain the rhubarb right away.

In a mixer fitted with paddle attachment, cream the butter then add 65 grams (1/3 cup) of sugar, ground almonds and flour.

Add eggs one by one and mix until all ingredients are well incorporated.

Stir in the grated zest and maple syrup.

Fill ¾ of tart shells with mixture and place strips of rhubarb on top.

Bake for about 30 minutes.

Cool down and sprinkle with confectionary sugar.

Quick Sunday Morning Jam: Strawberry, Rhubarb and Basil

This jam is quick, easy and delicious.  This recipe uses half of the sugar normally found in traditional jams, making it all about the fruit.  Choosing local and seasonal ingredients is key to getting a great tasting jam!

To make the jam, you will need:

• 300 grams strawberries
• 150 grams rhubarb
• 225 grams sugar
• 3 basil leaves
• ½ lemon

Clean, de-stem and cut the strawberries in half.  Peel and cut the rhubarb into 1 inch pieces.
Add to pot along with sugar and freshly squeezed lemon juice from 1/2 lemon.
Bring to a boil on medium-high heat and continue cooking until desirable consistency.
Spoon test: jam should drip slowly off of the spoon. 
Add basil and cook another 2 minutes.  
Enjoy over pancakes if your jam is still hot or cool it down fast by pouring the jam into a large dish in a thin layer and placing it in the freezer for 5 minutes.    

And here is our 1-minute "how to" video:

Quick Sunday Morning Jam from whip+click on Vimeo.