Tag Archives: pastry chef

Spring is rhubarb sea­son and time for me to bake as many crum­bles as is humanly pos­si­ble — the best way I know to wow guests with its won­drous con­trast of taste and tex­ture.
This recipe is in my book Dish using apples (delec­tably tart North­ern Spys are ideal) which you can, of course, sub­sti­tute. Add cran­ber­ries and/or a lit­tle lemon juice to them for a tangy touch, if desired.
The top­ping is cookie-like and adds the per­fect caramelized, crunchy crown to the fruit. I can’t claim this is orig­i­nal — I found it in tal­ented pas­try chef Regan Daley’s book The Sweet Kitchen.
I use a rec­tan­gu­lar 10 x 7-inch ceramic bak­ing dish about 3 inches deep.
You will thank me for this so, in advance, you’re wel­come!  Read more…