I had some berries leftover from the tart I made over the weekend and thought to quickly use it up before it started to rot. At SGD7 for a punnet of raspberries, I wasn’t keen on letting that money go to waste. My original idea for the berries was to use them in a lemon-berry muffin but after a long day at the office and a possibly long night working on my old projects and used gym equipment reviews, I didn’t fancy slaving in front of the oven and opted for a dessert that would be quick to assemble, bake and is also child-friendly. So we settled for a crumble instead.
The end result was a very chewy, textured crumble – the oats gave it some crunch and the molasses lend a very rich, chewy feel to the crumble. Coupled that with the oozy and sticky berry juices and the tartness of the rhubarb and you have the right crumble. Nil likes his just on its own but I prefer mine with just a tad dollop of cream or even ice cream. Eva? I reckon she’s just like Nil – she likes it on its own.
A rather nice end to a quiet yet busy Monday evening, if you ask me.
Molasses rhubarb-berry crumble
Approx 1/2 cup plain flour
Approx 1/2 cup rolled oats
3-4 tbsp molasses sugar
1-2 cups berries (strawberry, raspberry, blueberry – but you can use others)
1 cup chopped rhubarb
Some lemon zest (less than 1 small lemon)
- Preheat oven to 180 °C
- Prepare the rhubarb by peeling it lightly and cut into 2 cm pieces. Sprinkle regular/brown sugar over, toss well and set aside for 20 minutes. When ready, strain and squeeze out as much of the liquid as possible.
- Pour the berries and prepared rhubarb into the pan and sprinkle some lemon zest over the mixture.
- Rub the butter with the flour and sugar to form crumbs. Sprinkle over the berry mixture and make sure that the entire surface is covered well. Do not pack down as this affects the texture and density of the crumble.
- Bake for 30 minutes or until the rhubarb is soft. Serve warm with some cream or ice cream or as is. Keep leftovers in the fridge and warm up in the oven (covered) when needed. Keeps for two to three days (covered).
- Serve warm or freeze to keep for another day.