大黄,姜和玫瑰碎

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我觉得我应该说点什么happy almost spring"but it feels wrong because it's freezing and it's been snowing for the past two days.哦,好吧!The good part is,在过去的几周里,我确实注意到伦敦街道上有一些美丽的花朵,so everything is not lost friends.我甚至试着把手放在Narcissus,顺便说一句,我不认为它们特别漂亮,但我必须承认它们闻起来很香(我们有相同的名字)!!

我最近一直忙于菜谱测试和计划我第一个晚餐俱乐部这必威特别投注个星期五的最后细节!I am soooo excited about it,在过去的几周里,我为它做了很多计划,it feels weird that it is finally happening,有点像我的婚礼!I will be serving mostly 必威特别投注recipes from Casablanca such as my traditional chicken bastila,zaalouk,baby courgette,thyme and lamb tagine mqualli and Moroccan mint tea chocolate pots.

One of the 必威特别投注recipes I have been testing is this rhubarb,姜和玫瑰碎。这个配方输必威特别投注送了如此多的味道和质地。太酸了,甜美的,芳香的,creamy and crumbly.我喜欢将这种特别的碎面包与拉布尼一起食用,以增加整个体验中的奶油和酸味,但可以随意与希腊酸奶一起食用,蛋奶冻或冰淇淋,甚至除了碎点心什么都没有。

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大黄,姜和玫瑰碎

Serves 6

INGREDIENTS

  • 500 gr rhubarb
  • 10 gr unsalted butter for greasing
  • 45克姜茎,切碎的
  • 3 tablespoons syrup for the ginger stem jar
  • 5大勺淡红糖
  • 2茶匙玫瑰水
  • 200 gr plain flour
  • 捏盐
  • 半茶匙姜粉
  • 130克无盐冷黄油
  • 70 gr caster sugar
  • Labneh,希腊酸奶custard or ice cream to serve,if desired
  • Rose petals for garnish,if desired

方法

•预热烤箱至200 C/400 F。在烤盘上涂上黄油,放在一边(我用的是一个20厘米8英寸的圆罐头)。

•修剪大黄的末端,大致切成3厘米的薄片。Transfer the rhubarb in a large mixing bowl and add in the ginger stem,糖浆,light brown sugar and rose water.混合均匀,把所有成分混合在一起,放在一边。

•在单独的搅拌碗中加入面粉,ground ginger and salt.从冰箱里取出黄油,切成1厘米见方的小块。用你的指尖,把面粉揉进黄油里,直到混合物看起来像粗面包屑,你就再也感觉不到黄油了。Make sure you use your fingertips and not your hand palms as this will warm up the butter and you need to keep it cold in order to obtain the right crumbly texture.加入糖,用大汤匙(或指尖)搅拌均匀。

•将大黄混合物转移到抹过油的盘子中,并将碎料撒在大黄上,确保所有的大黄都被覆盖。Don't be tempted to press the crumble mixture onto the rhubarb because this will make the crumble more cake-y and less crumbly.

•放入烤箱40至45分钟,或直到大黄变软,碎块变金。与拉布尼同吃暖食,Greek yoghurt,蛋羹或冰淇淋,如果需要的话。Garnish with rose petals,如果需要的话。

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