Blackberry and Rhubarb Crumble Bars

Advice is something that can and does come from literally anyone. Someone says they have a headache. And one person says “have you taken painkillers?” Another one asks if “they’ve had enough water?” Somehow on matters pertaining to virtually anything, we all have something to say…not that its always the exact right advice, but as social creatures of communication I think it may just be that we like to help people, regardless of whether it’s a coworker we tolerate or an old friend.

I’m not one for loving to give advice, I prefer listening to people voice their deepest thoughts. At best I suggest “when in doubt google out.” Though I similarly do fall into the trap of giving advice out, sometimes feeling far too pathetic while dossing out relationship advice or ways for friends to raise their kids (obviously when they ask).

Or similarly “when in doubt wikipedia out” (try when in doubt with almost anything, it’s a great time filler).

One of my friends recently moved to London after six months of job hunting, which those of us who have been there, know how time consuming and defeating finding a job and moving to a big city can be.

Sometimes advice is not what a person needs. Even if it seems that’s all you can give, rather they need to laugh. To seriously have stupid conversations over a meal that they may not even be able to afford and to laugh over petty silly things can be better medicine than advice, no matter how wise it may feel.

We went to a local chain restaurant called Wagamama and indulged in cravings of food. I explained in detail the actor I spotted walk in and then went to my IMDB app to find a picture of him as she couldn’t see his face without her glasses on, just so she could look at the picture and say she’s seen him. Despite ‘him’ being only a blurry figure walking by the end of our table to her eyes. Laughter and stupidity at times where maturity is not necessary is so fun.

It can help someone power through the tough times. Give them and their heavy load a little rest. So try speaking in a funny accent, or gesture large. Simply find ways to relish the childish behavior within that’s behind those adult traits we have all come to wear so well with age.

Another childish trait is improvising, which is exactly what I did with this recipe. And then I found myself eating three bars at once, these are tart and sweet and just the right amount of crumbly. Crumble bars are some of the most rustic, homey things you can make and the beauty of this recipe is that you can make the base any time of year and you’d likely be able to fill the center with whatever is in season. Blackberries and rhubarb are a beautiful combination that I hope you’ll enjoy as much as I did.

Note: Images updated in early 2018.

Blackberry and Rhubarb Crumble Bars
Recipe by Roamingtaste
Makes 12 bars

Ingredients:
2 cups flour
1/2 cup desiccated coconut
1/2 cup confectioner’s/icing sugar
170 grams/6 ounces butter, cubed
3 stalks rhubarb stalks, chopped into 1 1/2 inch length
1/4 cup water
1 1/2 cups blackberries, roughly chopped
1/2 cup superfine/caster sugar

Directions:
Preheat the oven to 180°C/350F.

In a bowl place the flour, coconut and confectioner’s sugar. Stir to combine. Add in the cubed butter and mix with a fork or use your fingers to work the butter through the mixture until it resembles breadcrumbs.

Add in 2/3 of the mixture to a baking dish and even out. Bake in the oven until slightly brown on top, approximately 12 minutes, remove and set aside.

Meanwhile, place the chopped rhubarb in a saucepan and add the water and the caster sugar. Place on low to medium heat and cover for 5 minutes, stirring every few minutes to ensure even cooking.

Remove the lid and turn the heat to medium high, allowing to simmer until cooked through, approximately 5 minutes.

Once soft, remove from the heat and set aside to cool. Mix the blackberries and rhubarb together and pour over the base.

Grab spoonfuls of the remaining crumb mixture and distribute the remaining third evenly over the top of the fruit.

Return to the oven and bake for a further 30 minutes or until lightly golden on top.

Remove and allow to cool fully before slicing and serving.

Serve with lightly whipped cream or as is.

Blackberry and Rhubarb Crumble Bars

Serving Size: Makes 12 bars

Blackberry and Rhubarb Crumble Bars

Ingredients

  • 2 cups flour
  • 1/2 cup desiccated coconut
  • 1/2 cup confectioner’s/icing sugar
  • 170 grams/6 ounces butter, cubed
  • 3 stalks rhubarb stalks, chopped into 1 1/2 inch length
  • 1/4 cup water
  • 1 1/2 cups blackberries, roughly chopped
  • 1/2 cup superfine/caster sugar

Instructions

Preheat the oven to 180°C/350F.

In a bowl place the flour, coconut and confectioner’s sugar. Stir to combine. Add in the cubed butter and mix with a fork or use your fingers to work the butter through the mixture until it resembles breadcrumbs.

Add in 2/3 of the mixture to a baking dish and even out. Bake in the oven until slightly brown on top, approximately 12 minutes, remove and set aside.

Meanwhile, place the chopped rhubarb in a saucepan and add the water and the caster sugar. Place on low to medium heat and cover for 5 minutes, stirring every few minutes to ensure even cooking.

Remove the lid and turn the heat to medium high, allowing to simmer until cooked through, approximately 5 minutes.

Once soft, remove from the heat and set aside to cool. Mix the blackberries and rhubarb together and pour over the base.

Grab spoonfuls of the remaining crumb mixture and distribute the remaining third evenly over the top of the fruit.

Return to the oven and bake for a further 30 minutes or until lightly golden on top.

Remove and allow to cool fully before slicing and serving.

Serve with lightly whipped cream or as is.

Notes

Recipe by Roamingtaste

https://roamingtaste.com/blackberry-and-rhubarb-crumble-bars/

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