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