• Matthew's strawberry and rhubarb crumble (Alan Benson)

Hot tip: Cooking crumble is a great way to make friends and also lure your neighbours into thinking your are a baking genius, just saying.

Serves
6

Preparation

15min

Cooking

40min

Skill level

Easy
By
Average: 4.8 (3 votes)
Yum

If you don’t have rose geranium, you should. And if you don’t, you can try a few drops of rose water in with the fruit for a similar effect. Matthew Evans, Gourmet Farmer Series 4

Ingredients

  • 200 g (1⅓ cups) plain flour
  • 120 g caster sugar
  • good pinch salt
  • 120 g unsalted butter, chilled and diced
  • 3 rose geranium leaves, washed well
  • 500 g rhubarb stalks, trimmed, washed and chopped
  • 500 g strawberries, wiped and hulled
  • 3-4 tbsp honey or use caster sugar
  • 1 tsp vanilla extract

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Chilling time: 30 minutes

Mix the flour, sugar and salt in a large bowl. Rub in the butter with your fingertips until it looks nicely crumbly. Chill for 30 minutes or so.

Preheat the oven to 200˚C.

Simmer the rose geranium leaves in 125 ml (½ cup) water for a few minutes or until quite fragrant. Toss the rhubarb and strawberries with the honey and vanilla (heat the honey if it is too thick). Press into the bottom of a large casserole dish and splash with a little strained rose geranium water to flavour but not drown.

Just before baking, sprinkle the crumble evenly over the fruit and bake towards the top of the oven for 30-40 minutes or until the top is browned.  Serve with vanilla ice-cream or a decent custard.

 

Photography by Alan Benson. Styling by Lucy Tweed. Food preparation by Tammi Kwok. Creative concept by Belinda So.

Matthew Evans is back in his brand-new series of Gourmet Farmer, 8pm Thursday nights on SBS and on SBS On Demand.