With the mornings getting brighter and the evenings longer, an extra spring is our step here at Lishh!
For the past few weeks I have been testing out some old favourites from our menu, focusing on fresh, Cork produced ingredients in an effort to bring the classics back for all our foodies. The first splash of rhubarb is now poking its head up and a light and zesty rhubarb crumble was first up on the board. The key to the perfect crumble in my opinion is a light and crisp sweet pastry base, a perfectly stewed rhubarb compote and a generous crunchy crumble with some roasted nuts mixed through for the perfect texture sensation! As with most pastries, this goes nicely with a generous dollop of fresh Irish cream or a homemade creme anglais for a more decadent finish!
Below is a link to one of my favourite chefs recipe for a crumble-Nigella
In this recipe Nigella uses porridge oats for her crumble. As with any recipe, use this as a starting point to cater for your own tastes and preferences. For example, I prefer a traditional biscuit crumble with some roasted chopped hazelnuts mixed through. A simple gluten free alternative for the crumble would also include a mixture of ground almonds, hazelnuts, Irish butter and brown sugar (with some cinnamon to taste)
So with the extra time in the evenings get baking guys and remember to experiment and enjoy!
#foodie #Cork #BakingIsBest #Lishh