Monthly Archives: April 2012

Strawberry-rhubarb crumble

I find rhubarb irresistible, so when I saw some in the store, I snatched it up, brought it home, and promptly made a strawberry-rhubarb crumble in our larger-sized ramekins.

For the fruit:

Chop 2 stalks of rhubarb into 1/2-inch pieces; halve or quarter 1 lb. strawberries. Toss the fruit together in a bowl with some lemon juice and about 1/8 cup sugar.

For the crumble topping:

Combine about 1 cup of flour with 1/4 cup of sugar, a pinch of cinnamon (optional), and cut in about 6 Tbsp cold butter. Smoosh the butter into the dry ingredients with your fingers or a pastry cutter. (You can substitute whole rolled oats for some of the flour.)

Assembly:

Spoon fruit into individual ramekins or a medium baking dish. Distribute a thick layer of crumble topping over the fruit. Bake for 25-35 minutes or until topping begins to become golden-brown and fruit is bubbling.

As you can tell from the “recipe” above, I kind of eyeballed everything, but the great thing about fruit crumbles is that they are pretty much delicious no matter what.

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Cocoa Date Balls

Passover is coming; this is the time of year when us bread-, muffin-, and cookie-lovers have to get creative with food. Here’s a quick, Passover-friendly sweet snack recipe, adapted from The Living Kitchen:

Ingredients:

1 lb. dates, pitted
1 cup almonds
1/2 cup cocoa powder
1/2 tsp. cinnamon
1/4 cup water

Instructions:

Grind the almonds in a food processor. (It will be loud.) Add the cocoa and the cinnamon and pulse until combined.

Remove the pits from the dates if you haven’t already, then add the dates to the almond/cocoa/cinnamon mixture and blend. It will be a little floury and loose.¬†Add the water and blend again; now the mixture should stick together and have a paste-like consistency.

Scoop a tablespoon of the mixture, roll it into a ball between your hands, and place it in an airtight container. Repeat; this recipe makes about 20 date balls, so you may need to use multiple containers or place a layer of wax paper between each layer. Once all the dough has been rolled into balls, refrigerate for about 20 minutes.

Enjoy!

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