Friday, 11 May 2012
Rhubarb and Cherry Crumble
This dessert is dark and rich. It has a slight bitterness from the dark chocolate and tart cherries, which make it absolutly delicous. The chocolate seems to melt through the fruit. Served with a scoop of ice cream its perfect for spoiling your mum this Sunday or just for a guilty pleasure on a cold night (or luckily for my bestie Sarah, a blog post)
2/3 cup plain flour
1 tbl spoon caster sugar
70gm butter - chilled and cubed
1/4 cup coconut
100gm dark chocolate - chopped
4 stalks of rhubarb - trimmed and chopped
1/4 cup caster sugar (extra)
415gm pitted black cherries - drained
Ice cream or cream to serve
1. Pre heat oven to 180°C. Grease a 4 cup capacity oven proof dish. In a small saucepan, add the rhubarb and extra caster sugar. Cook over low heat for 5 minutes. Remove from the heat and set aside.
2. In a small bowl, add the flour, sugar and butter. Rub in butter until mix resembles crumbs*. Stir in the coconut and dark chocolate. Place in the fridge until required.
3. Tip the rhubbard into the perpared dish. Stir through the cherries. Top with the crumble mixture, making sure its evenly spread. Place in the oven and cook for 20 minutes or until golden.
4. Serve with a scoop of ice cream or a drizzle of cream (or both!)
Note: Use your fingertips to rub in the butter. Using your palms will cause the butter to melt and they produce more heat.