Hi all,
It's freezing outside so I took that as a cue to snuggle up under the covers and warm up the apartment by baking something today.
I felt like making something with fruit in it so after a nice run this morning, I went to the market to get some inspiration and came home with a bunch of rhubarb and peaches.
A short little post today cause I've got to get ready for work now!
It's freezing outside so I took that as a cue to snuggle up under the covers and warm up the apartment by baking something today.
I felt like making something with fruit in it so after a nice run this morning, I went to the market to get some inspiration and came home with a bunch of rhubarb and peaches.
A short little post today cause I've got to get ready for work now!
RHUBARB & PEACH CRUMBLE BARS
You'll need:
Base:
3 cups all-purpose flour
1 cup sugar
1 egg
225g cold butter
pinch of salt
Compote:
4 -5 medium stalks of rhubarb
4 tbsp brown sugar (more if you like it sweeter)
Fruit:
3 medium or 2 large yellow peaches
2 teaspoons cornflour
1/4 cup sugar
1/4 cup lemon juice
1. Begin by making the compote. Wash and cube the rhubarb stalks, taking a handful of the cubes and setting it aside. Place the remainder of the rhubarb and sugar into a pot and begin to cook over a low heat allowing the rhubarb to release some moisture. As the rhubarb begins to soften after 5 minutes, turn the heat up slightly and allow to boil until you get a thick jam consistency. At this point, add the remaining rhubarb cubes and cook for another 3-4 minutes. Set aside to cool.
2. Pre-heat the oven to 190 degrees celsius. In a ceramic or metal bowl, incorporate all the base ingredients and using a pastry cutter, fork or your fingers, rub the butter until you get a chunky/crumbly mixture.
3. Cut the peaches into slices and mix with the cornflour, sugar and lemon juice.
4. Once ready to assemble, take a rectangular baking pan and press in the base mixture to a 1 inch thickness. Smear on the rhubarb compote evenly and then layer on the peaches. Finish the bars with a generous sprinkle of the crumble mixture and bake in the oven for 45 minutes or until a nice golden brown.
5. Allow to cool COMPLETELY before cutting (to avoid a total mess). Serve on it's own or with a big scoop of vanilla ice cream.
Base:
3 cups all-purpose flour
1 cup sugar
1 egg
225g cold butter
pinch of salt
Compote:
4 -5 medium stalks of rhubarb
4 tbsp brown sugar (more if you like it sweeter)
Fruit:
3 medium or 2 large yellow peaches
2 teaspoons cornflour
1/4 cup sugar
1/4 cup lemon juice
1. Begin by making the compote. Wash and cube the rhubarb stalks, taking a handful of the cubes and setting it aside. Place the remainder of the rhubarb and sugar into a pot and begin to cook over a low heat allowing the rhubarb to release some moisture. As the rhubarb begins to soften after 5 minutes, turn the heat up slightly and allow to boil until you get a thick jam consistency. At this point, add the remaining rhubarb cubes and cook for another 3-4 minutes. Set aside to cool.
2. Pre-heat the oven to 190 degrees celsius. In a ceramic or metal bowl, incorporate all the base ingredients and using a pastry cutter, fork or your fingers, rub the butter until you get a chunky/crumbly mixture.
3. Cut the peaches into slices and mix with the cornflour, sugar and lemon juice.
4. Once ready to assemble, take a rectangular baking pan and press in the base mixture to a 1 inch thickness. Smear on the rhubarb compote evenly and then layer on the peaches. Finish the bars with a generous sprinkle of the crumble mixture and bake in the oven for 45 minutes or until a nice golden brown.
5. Allow to cool COMPLETELY before cutting (to avoid a total mess). Serve on it's own or with a big scoop of vanilla ice cream.
catch you later alligator,