Strawberry, Rhubarb and Earl Grey Shortcake Crumble
'The time of strawberry-fields is the great time of year, the time he loved most' - Pop Larkin, The Darling Buds of May by H. E. Bates.
The delicate biscuity topping of this crumble is an earl grey-infused shortcake mix, a flavour which complements the seasonal rhubarb and strawberries beautifully. The fruit is coated in cornflour which thickens the juices during the bake, concentrating and locking in the goodness.
By May, British-grown rhubarb is in plentiful supply, and British strawberries are just coming in to season. Every time I pass a 'pick your own' plot, I recall fond memories of reading H. E. Bates' novel The Darling Buds of May. When tax inspector Mr Charlton arrives at the house of tax-avoider Pop Larkin, it's three weeks in the strawberry field that 'sharpens' and beguiles Charlton to the country ways (and makes him conveniently forget his original tax-inspecting purpose...). The Larkin family take the 'unacclimatised' Mr Charlton to pick strawberries, one of their main ways of making an income: 'At strawberries alone, with a big family, you could earn fifteen pounds a day.' As Charlton descends from the van, he sees 'the squarish fat crimson strawberries' shining 'in the sun with a too-perfect beauty: exactly, as Pop said, as if painted.' Mr Charlton's senses are overwhelmed by country life (not to mention by a fair few of Pop's potent cocktails and Ma's indulgent meals). Pop's zest for life is potently inspiring: 'the time of strawberry-fields' is the 'great time of year, the time he loved most'.
Rather than return to the office of the Inspector of Taxes, Charlton is - in the end - persuaded by the seductive Mariette to stay on for the cherry-picking season towards the end of June. Such is the power of the 'lovely dark ripe' strawberry...
For another seasonal strawberry recipe, try my loaf cake here.
Ingredients
For the crumble topping
For the fruit filling
Method
1. Gently warm the cream, milk and tea leaves in a small pan. Avoid mixing the leaves (to prevent them breaking up); instead, swish the leaves around in the pan. Don't bring to the boil; remove from the heat as it begins to simmer (when bubbles occur). Once off the heat, leave to infuse for 30 minutes until the liquid is significantly darker. Towards the end of the 30 minutes, preheat the oven to 170°C fan (190°C non fan).
2. After these 30 minutes, press the leaves through a sieve, extracting as much liquid as possible. Discard the leaves.
'The time of strawberry-fields is the great time of year, the time he loved most' - Pop Larkin, The Darling Buds of May by H. E. Bates.
The delicate biscuity topping of this crumble is an earl grey-infused shortcake mix, a flavour which complements the seasonal rhubarb and strawberries beautifully. The fruit is coated in cornflour which thickens the juices during the bake, concentrating and locking in the goodness.
By May, British-grown rhubarb is in plentiful supply, and British strawberries are just coming in to season. Every time I pass a 'pick your own' plot, I recall fond memories of reading H. E. Bates' novel The Darling Buds of May. When tax inspector Mr Charlton arrives at the house of tax-avoider Pop Larkin, it's three weeks in the strawberry field that 'sharpens' and beguiles Charlton to the country ways (and makes him conveniently forget his original tax-inspecting purpose...). The Larkin family take the 'unacclimatised' Mr Charlton to pick strawberries, one of their main ways of making an income: 'At strawberries alone, with a big family, you could earn fifteen pounds a day.' As Charlton descends from the van, he sees 'the squarish fat crimson strawberries' shining 'in the sun with a too-perfect beauty: exactly, as Pop said, as if painted.' Mr Charlton's senses are overwhelmed by country life (not to mention by a fair few of Pop's potent cocktails and Ma's indulgent meals). Pop's zest for life is potently inspiring: 'the time of strawberry-fields' is the 'great time of year, the time he loved most'.
Rather than return to the office of the Inspector of Taxes, Charlton is - in the end - persuaded by the seductive Mariette to stay on for the cherry-picking season towards the end of June. Such is the power of the 'lovely dark ripe' strawberry...
For another seasonal strawberry recipe, try my loaf cake here.
Ingredients
For the crumble topping
- 2 tbsp double cream
- 1 tbsp milk
- 4 heaped tsp earl grey loose leaf tea
- 90g butter
- 100g caster sugar
- 50g demerara sugar, and 1 dessertspoon for sprinkling
- 300g plain flour
For the fruit filling
- 400g rhubarb
- 400g strawberries
- 65g golden caster sugar
- 25g cornflour
- Large and deep ovenproof baking dish (mine is 29cm x 21cm)
Method
1. Gently warm the cream, milk and tea leaves in a small pan. Avoid mixing the leaves (to prevent them breaking up); instead, swish the leaves around in the pan. Don't bring to the boil; remove from the heat as it begins to simmer (when bubbles occur). Once off the heat, leave to infuse for 30 minutes until the liquid is significantly darker. Towards the end of the 30 minutes, preheat the oven to 170°C fan (190°C non fan).
2. After these 30 minutes, press the leaves through a sieve, extracting as much liquid as possible. Discard the leaves.
3. Using an electric hand whisk, mix the infusion with the butter and sugars (caster and demerara). Leave 1 dessertspoon demerara for sprinkling on top later.
4. Rub in the flour until the mixture resembles fine breadcrumbs.
4. Rub in the flour until the mixture resembles fine breadcrumbs.
5. Chop the fruit into small pieces: each piece of rhubarb should be the thickness of a £1 coin. Slice each strawberry into four pieces. Toss the fruit in the sugar and cornflour, and then pile the fruit into the baking dish.
6. Cover the fruit with the topping, and then sprinkle the demerara sugar over the top. Bake for 45 minutes at 170°C fan (190°C non fan), until golden brown.