A Summer Recipe by Nandini Natasha Austin
Photo Credit: Crumble in my Kitchen @Nandini Austin
With the beaming sun, the summer heat can be unbearable at times but lucky nature offers us a helping hand by providing abundant cooling sweet, and juicy summer foods to select from, like Rhubarb which grows abundantly like 'Triffids' in my garden! In Ayurveda, the rhubarb plant has a bitter, astringent, and sweet rasa (taste), a cooling virya (action on the body), and a pungent vipaka (post-digestive effect). Its astringency helps to draw heat from the body, while the bitter and sweet tastes help pacify the fire of Pitta.
This recipe gives new life to an old classic I enjoyed in my youth and childhood in NorthWest London. Every time I eat it, I am taken back to my school dinner hall and my school dinners, oh how I used to love those! contrary to other children!
Photo Credit @judithRae
While we typically use Rhubarb like we would any other fruit, did you know that rhubarb is actually a vegetable? Yes, it's true, it's part of the Polygonaceae family, which includes foods like buckwheat and sorrel.
Rhubarb though is not for everyone, for starters you have to enjoy its bitter flavor. When it's paired with sugar it's sublime, and if you like the bitter-sweet taste then it will tantalize your tastebuds. Often I enjoy this as my light dinner. It's an easy recipe and a delicious summertime meal. I add a twist by using our Artisan Hibiscus and Rose Syrup which gives it. a unique twist. The strawberries in the recipe create a delectable harmony with the rhubarb and add more of the cooling and grounding sweet taste. Additionally, the Nutmeg, Clove, and Hibicus Rose simple syrups add just the right touch of pizazz and support easier digestion.
Zeal helping me make the crumble.
So try this feel-good spring-summer recipe below that is made with love.
Spiced Rhubarb and Strawberry Crumble
PREP TIME. 15 mins. COOK TIME 50 mins
The Ingredients
3.lb rhubarb
1 pound strawberries
6oz brown sugar
8oz all-purpose flour
4oz butter
2 oz of Hibiscus & Rose Syrup and stir ( you can buy here)
4 oz Brown sugar
1/4 dry Clove powder
Grated Nutmeg
Method
Preheat oven to 350' F.
Place strawberries, chopped rhubarb, and brown sugar in a saucepan and cook until soft, reducing with the lid off if it's too juicy.
Add in the clove and grate the nutmeg into the pan
Add the Hibiscus Rose Syrup
Meanwhile, rub together the flour, butter,
Place fruit in a pie dish and spread the crumble mixture evenly on top.
Sprinkle with more brown sugar ( optional)
Bake at 350' for 45 minutes.
Then add under the broiler on high for 5 mins to get a brown crust
Serve hot with custard. Enjoy!