A simple spring crumble - rhubarb, strawberry, and a splash of port wine with a buttery black pepper, pine nut and oat crumble top. Sounds a bit fancy, but really, it couldn't be easier to make.
Ingredients
butter for greasing skillet/pan (about 1 tablespoon)
3/4 cup / 3 oz / 85 g spelt or wwp flour
2/3 cup / 3 oz / 85 pine nuts, lightly toasted
1/2 cup / 1.5 oz / 45 g rolled oats
1/2 cup / 2 oz / 60 g natural cane sugar
1/2 teaspoon fine grain sea salt
1/8 teaspoon freshly ground black pepper
1/3 cup / 2.5 oz / 75 g unsalted butter, melted
1 tablespoon cornstarch
1/2 cup / 2 oz / 60 g natural cane sugar (or Muscovado sugar)
1/2 lb. / 8 ounces / 225 g hulled medium strawberries, cut into quarters
12 ounces trimmed rhubarb, sliced into 3/4-inch pieces
1/4 cup / 60 ml port wine (optional)
Directions
Preheat the oven to 375F / 190C, with a rack in the middle. Butter a 10-inch round gratin dish (pictured), or a 9x9 square baking dish.
Combine the flour, pine nuts, oats, sugar, salt, and pepper together in a bowl. Use a fork to stir in the butter, squeeze into a few patties, then place in the freezer to chill at least ten minutes.
Make the filling by whisking together the cornstarch and sugar in a large mixing bowl. Add the strawberries and rhubarb, and toss until evenly coated. Wait three minutes, add the port and toss again. Transfer the filling to the prepared pan, remove the topping from the freezer, and crumble across the top of the filling - make sure you have big pieces and small.
Bake for 35 - 40 minutes, or until the topping is deeply golden and the fruit juices are vigorously bubbling. You'll want to let things cool a bit before serving, 20 - 30 minutes.
