Our gin-infused rhubarb and blackberry crumble…
It seems as though rhubarb season creeps upon us earlier and earlier each year. Or that may just be an illusion in an effort to extend the months in which the vegetable is baked into comforting puddings and savoury sauces. Whatever the reason, it goes well with blackberries, sugar, and gin. Brockmans to be specific.
We asked Tanya Balyanitsa, the food photographer and blogger behind Honeytanie to create a recipe for all seasons, one that would truly enhance the blueberry and blackberry botanicals in our gin. Tanya came up with our Rhubarb and Blackberry Crumble. A very easy recipe to create for a weeknight in — think leftovers for breakfast – you might find some more inspiration on this Londoner’s blog and Instagram for what to prepare for dinner parties, afternoon tea, and savoury snacks. But start with our crumble. We’d recommend dishing out a slice with a scoop of vanilla ice cream and pairing it with our Tom Collins, for that extra tart finish….
Rhubarb and Blackberry Crumble with Brockmans Gin
For the crumble top:
- 190 g plain flour
- 50 g hazelnut flour
- 130 chilled unsalted butter (chilled)
- 50 g caster sugar
- a pinch of salt flakes
For the filling:
- 250 g blackberries
- 400 g rhubarb
- 1 tbsp unsalted butter
- 3 tbsp caster sugar
- 3 tbsp Brockmans Gin
Preheat the oven to 200C.
- Melt the butter in a saucepan and add fruit. Toss with the sugar and cook for 5 minutes until the mixture becomes wet.
- Pour in the Brockmans Gin and cook for another 5 mins on medium heat with the lid opened. Mix and place the fruit into 4 individual baking pans or 1 big pan. Set aside.
- Mix flour, butter and sugar in a medium bowl with your hands until it looks like crumbs. Place over the fruit mix without pressing down. Sprinkle with the salt flakes.
- Bake for about 30 minutes until the crust is golden brown and the fruit is bubbling.
- Serve warm with a scoop of vanilla ice cream or cream.