Confession: the only Ayurvedic thing about this recipe is the fact that it uses local and seaonal fruit--zero food miles from garden to table! It was also served after a pukka Ayurvedic meal featuring matar paneer. Both the Indian food and the crumble were made by my brother-in-law, Tony Heales, a superb cook.
In lush green Ceredigion, West Wales, sheep are bleating, calves are suckling, foxgoves are blooming, rhubarb is growing and strawberries are ripening. Rhubarb crumble is a traditional British dessert (pudding, we say) for this season. But Tony's next-door neighbour, Paula, hails from Maine and brought with her a special American twist to this recipe--add strawberries to the rhubarb. Aside from helping use up your strawberries before the slugs get them, this version is even more delicious and colourful than simple rhubarb crumble.
- 1.5 lb rhubarb
- 1/2 pound strawberries
- 3oz brown or muscovado sugar
- 4oz all purpose flour ( or gluten-free flour)
- 2oz butter
- 2 oz turbinado sugar
- 1/4 t dry ginger powder
- 2oz oatmeal
Pre-heat oven to 350' F. Place strawberries, rhubarb and brown sugar in a saucepan and cook until soft, reducing with lid off if it's too juicy. Meanwhile, rub together the flour, butter, turbinado sugar and ginger. Then rub in the oatmeal. Place fruit in pie dish and spread crumble mixture evenly on top. Bake at 350' for 35 minutes. Serve hot with cream. Enjoy!
Alakananda Ma M.B., B.S. (Lond.) is an Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.
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