“Spring in my step” strawberry and rhubarb crumble

Lieve Nederlandstalige Soul Foodies,

Vanaf begin dit jaar ben ik, speciaal voor jullie, mijn blog in het Nederlands gaan schrijven. Maar ik krijg regelmatig verzoeken van mensen van over de hele wereld die graag willen meegenieten van ons Soul Foodie festijn. En dus heb ik een prachtige middenweg bedacht. Omdat ik ervan uit ga dat er meer Nederlanders zijn die Engels lezen dan andersom zal ik mijn verhaal weer in het Engels gaan schrijven. Maar het bijbehorende recept zal in het Nederlands en Engels beschikbaar zijn. Zo kan ik zoveel mogelijk mensen inspireren om zich gelukkig te eten met Ayurveda. Dus ik zou zeggen Geniet & Enjoy!

Liefs,

Daniëlle

imageHalleluyer my darling English readers! Heller!! (this is my written attempt at a Madea imitation). I’m back. I know you’ve missed me. Come on, don’t be shy. Just admit it. After a short absence where I was only posting in Dutch I’ve decided to start writing in English again. Since I kept getting requests from the international blogosphere to do so. Well, I for one am not one bit ashamed to admit that I have missed you loads and loads and loads. I know it may seem crazy for someone who has been living in The Netherlands for the largest part of her life, but I actually write easier in English than I do in Dutch. I read in English, I think in English, I murmur to myself in English. I cook in English. Hell, I would make love in English if given the chance. So allow me to say welcome back and let’s get this Soul Foodie Party back on the road!

And I am starting with a spring in my step. Just like that good old jazz song says: ,,Isn’t spring your favorite season? Watching the flowers bloom up out of the ground. Watching the snow melt down. You may dig winter time but spring is my joy!” I love spring and spring loves me right back! To me all the colours coming back into the natural world around us are one big party in and of themselves.

imageBut spring also is a tremendous party on the plate. Soon we will have beautiful red, blue and pink berries turning the farmers markets into a giant vibrant painting. Greens in every possible hue are about to explode in my pots and pans. From asparagus to peas, french beans, snow peas and little gem salad. Pristine white baby leeks, fennel bulbs and spring onions are waiting to be diced, sliced, chopped and cooked up into the lightest, vibrant, happy, happy, joy, joy kind of meals. Just writing about it makes me wanna get up and shake my bootie in excitement! So this spring let me escort you along your path to joyful, clean and beautiful eating, Soul Foodie stylie.

imageI am starting with a dish that is easy, delicious and oh so pretty. It’s perfect for Vata’s with a sweet tooth. Good enough for breakfast, a four o’clock snack or just any time you fancy a spring party in your mouth. Many people have no clue what to do with rhubarb, which is a true spring veggie and in season for a very brief period of time. This recipe shows you how it can be transformed into a creamy luscious oozing bowl of sweet goodness. Rhubarb can be really tart (a great balancing taste for Vata by the way) so don’t be alarmed by the amount of natural sweetener that the recipe calls for. You need it to counterbalance the rhubarb’s sourness. If you have very sweet strawberries this also helps of course, in which case you might need less sugar. Make it, taste it and shake it! (Your bootie that is.) But whatever you do make sure to Enjoy it!

It’s great to be back!

Strawberry and rhubarb crumble

Based on a recipe from http://www.101cookbooks.com

For 8 to 10 portion

  • 175 gram spelt flour
  • 4 tablespoons poppy seed
  • 100 grams oats
  • 140 grams coconut blossom sugar
  • 1 teaspoon himalaya salt
  • 100 grams melted ghee
  • 2 tablespoons cornflour
  • 50 grams coconut blossom sugar
  • 450 grams quartered strawberries
  • 450 grams diced rhubarb
  • 50 grams raisins
  • 2 star anis
  • 2 teaspoons grated ginger
  • 80 ml apple or orange juice

Preheat your oven to 190 degrees C and place an oven rack in the middle of the oven. You will need a medium sized glass or metal baking dish. I like using glass for this dish because you can still see the beautiful red colour of the strawberries after baking.

Make the crumble by mixing together the flour, poppy seeds, oats, salt and 140 grams of coconut blossom sugar. Mix in the melted ghee with a fork. Cover this mixture and leave to cool in the fridge for 30 minutes or, should you be in a hurry, in the freezer for 10 minutes.

To make the filling mix the cornflour and 50 grams of coconut blossom sugar in the baking dish. Add the fruit, mix really well and leave for about 3 minutes before adding the star anis, ginger and apple or orange juice. Taste the fruit mixture to check if it is sweet enough to your taste as rhubarb can vary in tartness.

Finally crumble the crumble mixture over the top of the fruit mixture and bake in the oven for 35 to 40 minutes. Let rest vor 20 minutes before serving.

 

Nederlands recept

Aardbeienrabarber crumble

8 tot 10 personen

  • 175 gram speltmeel
  • 4 eetlepels maanzaad
  • 100 gram havervlokken
  • 140 gram kokosbloesemsuiker
  • 1 theelepel himalayazout
  • 100 gram gesmolten ghee
  • 2 eetlepels maizena
  • 50 gram kokosbloesemsuiker
  • 450 gram aardbeien
  • 450 gram rabarber
  • 50 gram blanke rozijnen
  • 2 steranijs
  • 2 theelepels geraspte gember
  • 80 ml appel- of sinaasappelsap

Verwarm de oven voor op 190 graden en plaats een ovenrek in het midden van de oven. Je hebt een 20 cm rechthoekig bakblik of glazen ovenschaal nodig.

Maak de crumble door de bloem, het maanzaad, de havervlokken, het zout en de 140 gram kokosbloesemsuiker te mengen. Roer met een vork de gesmolten ghee door het mengsel. Zet dit mengsel 30 minuutjes in de koelkast of, als je haast hebt, 10 minuutjes in de vriezer.

Voor de vulling meng je de maizena en suiker in een kom. Voeg al het fruit toe en mix goed zodat alles met een laagje bedekt is. Wacht 3 minuutjes zodat het wat in kan trekken alvorens het appelsap, gember en de steranijs toe te voegen en weer goed te roeren. Proef even of je wat meer suiker nodig hebt. Rabarber kan heel zuur zijn. Vul nu de ovenschaal of het bakblik met het mengsel.

Haal de crumbletopping uit de koelkast of vriezer en verkruimel het over de vulling. Bak in 35 tot 40 minuten en laat 20 minuutjes staan voor het op te dienen.

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