Tag Archives: Crumble

Rhubarb Berry Crumble

We know you know. You know we know. We have been slacking on the posts, but fear not our readers, we are definitely picking things up around here. Take this gorgeous Rhubarb Berry Crumble. Summer is definitely here. This is the time when you make Cold Brewed Coffee by batches and drink lemonade by the pitcher.  During summer days, we want more fruit in our desserts. This, because, fruit as a dessert is so much refreshing than a chocolate cake.

I had little rhubarb left in the freezer, and just enough strawberries and blueberries to make a medley so rich that you will get seconds. Use a fruit combination you love, for me it was time for the blueberries and strawberries to meet rhubarb in a dessert. I even thought of adding mango, but that will be for a future post.

Now, I modified the original recipe, mixing up the fruit (and increasing its amount as well), adding a bit more sugar as the rhubarb is not as sweet as the rest of them, replaced the butter with coconut oil (absolutely loved the result) and last but not least, added some almonds for a crunch. Later when it was in the oven, I thought about poppy seeds. Mental note taken, as I will try it the next time.

I served this dessert after taking it out of the oven, but if you make it ahead, you can reheat it for a few minutes in your oven so its warm and toasty. Also, make sure to serve it with vanilla ice cream. You will be the star of the party.

Kitty

Rhubarb Berry Crumble

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Fall Fruit Crumble Cake

I made this Fruit Crumble Cake a few months ago for my mom’s birthday. She wanted a cake that wouldn’t be our usual Borracho (Rum Cake), so I took on a hunt to make a fresh fruit cake. She was happy with her cake, and she had a great time in our little gathering as you can see in the picture bellow. For mom’s cake I stayed true to Zoë François’ original recipe by using plums.

Fast forward a few weeks, and I made it once again, but this time for a friend’s birthday… And since I didn’t have any plums around, I used my last (tiny) batch of rhubarb and 2 diced apples. The best part of this recipe is that this is so versatile, you can use plums, peaches, apples, pears, berries… pretty much any fruit you might want to pair it with. If you want, you could even replace the lemon zest with orange zest for an orangey flavor.

Kitty

Fruit Crumble Cake

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