roamingtaste.com » Where foreign and local combine

Two Berry and Rhubarb Crumble

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No matter how exciting somewhere you call home may be, it can be reduced to a simple phrase of ‘I’ll do that later.’

Exciting locations can be reduced in the simple way of going to the same location every day for work or paying taxes. You go from being a foreigner to a local.

A walk down Oxford Street being shunted and rushing past tourists walking ever too slowly for my lifestyle is always a reminder of how I don’t consider myself foreign or a tourist. Not even when I’m seeing a part of the city or country for the first time.

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This weekend was to see London through tourist eyes though as a friend from New Zealand was visiting at the beginning of what will be a two month journey through Europe. Seeing things I’ve discovered or seen before as a ‘local’ became a little more magical.

Together we walked through Green Park giving Ayesha her first glimpse of Buckingham Palace before deviating and following the path through St James Park with it’s squirrals (another first for her seeing one) and then a drink at South Bank on the balcony with the sun just piercing through the sky, keeping the air warm as we clasped Pimm’s in hand and spoke of people in our distant homeland.

Friday Pimms and Big Ben Views

Friday Pimms and Big Ben Views

Somerset House at dusk

Somerset House at dusk

Lemon, Ginger and Honey in its purest tea form

Lemon, Ginger and Honey in its purest tea form

Sunday Brunch in Notting Hill

Sunday Brunch in Notting Hill

Saturday we took our wandering to Tower Bridge, a walk alongside the Thames to Millenium Bridge where Ayesha had a chance to sit on the famous St Paul steps before we wandered off to dinner in Covent Garden.

Sunday brunching in Notting Hill capped it off and despite having seen so much the warm sunshine made everything seem like the weekend was longer than usual. Being a tourist perfectly capped off with some runny eggs and smoked salmon.

So what seems a better way to top it all off then with some gluten free, vegan crumble. Now if you don’t care for gluten free than how about I tempt you to try making this in your kitchen because quinoa is a perfect protein so you can have your dessert and protein too without a dab of lactose in sight.

This recipe is as basic and as natural as you can get in a city landscape so it’s even worth serving to someone trying to lose those pounds for their summer break.

Two Berry and Rhubarb Crumble
Roamingtaste
Serves 8

Ingredients:
3 medium stalks rhubarb
1/2 cup superfine/caster sugar
Handful of fresh thyme
2 cups blueberries
1 cup strawberries, halved
Topping
2/3 cup quinoa puffs
1/4 cup almond flour
3 tablespoons coconut flour
1/4 cup caster/superfine sugar
3 tablespoons olive oil
5 tablespoons coconut oil (half melted, not completely)

Directions:
Preheat the oven to 160°C/320F and greaseproof a baking dish.

To begin, slice the ends of the rhubarb stalks and slice into thumb lengths. Place in a saucepan with a little water and 1/4 cup of the sugar and the thyme. Cover and cook over low to medium heat until the rhubarb is soft, approximately 15 minutes.

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Remove from the heat, discard the thyme and allow to cool.

Place the berries and rhubarb in a bowl and fold together. Spoon into the baking dish and smooth out with the back of a smooth to an even level.

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To make the topping, place the quinoa puffs, flours and sugar and stir through to mix completely. Add the olive oil and coconut oil and fold through until the mixture clumps together. If necessary, add a little more coconut oil.

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Spoon over the top of the berries and place in the oven, baking for approximately 25 minutes until golden brown on top.

Remove and allow to cool slightly.

Serve warm with a little cream or coconut cream.

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Two Berry and Rhubarb Crumble

Serving Size: 8

Two Berry and Rhubarb Crumble

Ingredients

  • 3 medium stalks rhubarb
  • 1/2 cup superfine/caster sugar
  • Handful of fresh thyme
  • 2 cups blueberries
  • 1 cup strawberries, halved
    Topping
  • 2/3 cup quinoa puffs
  • 1/4 cup almond flour
  • 3 tablespoons coconut flour
  • 1/4 cup caster/superfine sugar
  • 3 tablespoons olive oil
  • 5 tablespoons coconut oil (half melted, not completely)

Instructions

  • Preheat the oven to 160°C/320F and greaseproof a baking dish.
  • To begin, slice the ends of the rhubarb stalks and slice into thumb lengths. Place in a saucepan with a little water and 1/4 cup of the sugar and the thyme. Cover and cook over low to medium heat until the rhubarb is soft, approximately 15 minutes.
  • Remove from the heat, discard the thyme and allow to cool.
  • Place the berries and rhubarb in a bowl and fold together. Spoon into the baking dish and smooth out with the back of a smooth to an even level.
  • To make the topping, place the quinoa puffs, flours and sugar and stir through to mix completely. Add the olive oil and coconut oil and fold through until the mixture clumps together. If necessary, add a little more coconut oil.
  • Spoon over the top of the berries and place in the oven, baking for approximately 25 minutes until golden brown on top.
  • Remove and allow to cool slightly.
  • Serve warm with a little cream or coconut cream.
  • Notes

    Recipe by Roamingtaste

    http://roamingtaste.com/two-berry-and-rhubarb-crumble/

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