from Mad Love
Chef blends his heritage with readily available spring fruit.
Ingredients
2 Tbsp butter
4 cups strawberries, hulled and quartered
1–2 stalks rhubarb, cut into 1-inch pieces (2 cups)
3 Tbsp sugar
2 tsp lemon zest
3/4 tsp ground cinnamon
3/4 tsp ground allspice
3/4 tsp ground nutmeg
1/2 tsp ground cardamom
3/4 tsp salt
2 tsp vanilla extract
1 Tbsp cornstarch
Crumble:
1/2 cup all-purpose flour
1/2 cup rolled oats
1/4 cup chopped walnuts
1/4 cup packed brown sugar
3/4 tsp baking powder
3/4 tsp ground cardamom
1 tsp salt
1/2 cup (1 stick) butter, cubed and chilled
Plain yogurt or ice cream, to serve
Directions
Melt butter in a large saucepan over medium heat. Add all ingredients, except cornstarch, and sauté for 10–12 minutes. Stir in cornstarch, then remove from heat and set aside.
Crumble
In a mixing bowl, combine flour, oats, walnuts, sugar, baking powder, cardamom and salt. Mix well. Using your hands, mix the butter cubes into the mixture, until it forms pea-sized clumps. Place in the freezer for 15–20 minutes. (This helps to chill the butter before baking.)
Assembly
Preheat oven to 375ºF. Line a baking sheet with parchment paper.
Transfer filling to a 9-inch baking dish. Top evenly with the crumble. Place the baking dish on the prepared baking sheet. Bake for 35–45 minutes, until topping is golden brown and fruit mixture is bubbling. Set aside for 15 minutes.
Serve with plain yogurt (or ice cream).
Serves 6
Nada’s Tips & Tricks: Both rhubarb and strawberries will be plentiful and flavourful coming from our gardens or farmer’s markets. Enjoy this spin on a classic!
Excerpted from Mad Love: Big Flavors Made to Share, from South Asia to the West Indies–A Cookbook by Devan Rajkumar. Photography by Suech and Beck. Copyright © 2023 by Devan Rajkumar. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. https://www.figure1publishing.com/book/mad-love/
