It's been a long search, but I finally found a new flat.
But before I go on, I'd just like to thank everyone for your kind & thoughtful comments, messages and emails regarding the move, it's really meant a lot to me.
After viewing 26 flats over the last two weeks, Bruce & I finally found the right one - a gorgeous 2 bedroom, 2 bathroom, open plan, ultra-modern flat with a balcony overlooking the gorgeous London skyline. It will be a very different living experience, as I've only ever lived in old Victorian buildings since moving to London 15 years ago. This new flat has floor to ceiling windows, gorgeous light and a large kitchen. The second bedroom is going to be our studio and I've already planned all the details - I'm so excited about it that I just can't wait to move!
It's also turned really cold again in London - hopefully for the last time this winter. Having said that, the crocuses in my window boxes have burst into full bloom, and after what seems like such a long winter, it's a lovely sign that spring is well and truly on it's way.
On cold days like these, there's nothing I like more than a bowl of comforting fruit crumble to warm me up again. I had some mixed red berries (raspberries, blackberries, redcurrants) in the freezer that I'd frozen at the end of summer last year, and I've been meaning to make something with them for some time now, so when I saw this gorgeous & tender forced rhubarb, I thought it would be the perfect accompaniment for my crumbles.
I always make double the amount of crumble topping, scattering half over the fruit, and the other half on a baking tray which I bake separately - this is mainly because I get extra crunchy bits on my crumble that way, and I also get to keep more for later and sprinkle over ice cream, yoghurt or fresh fruit - I could have crumble on anything - salads, soups, buttered toast, etc.
Recipe after the jump. Hope you enjoy it.
Rhubarb & Red Berry Crumble
Makes 3-4 ramekins
200g rhubarb
180g mixed red berries
3 tbsps unrefined sugar
1 tsp mixed spice
40g plain flour
50g buckwheat flour
60g jumbo oats
40g unrefined sugar
1 tsp vanilla paste
80g cold unsalted butter
Preheat the oven to 180˚C.
Wash, peel and slice the rhubarb into small chunks. Place in a bowl and mix with the red berries, add the sugar and mixed spice. Mix well and distribute equally into the ramekins.
In a separate bowl, mix the flours with the oats, and sugar. Add the vanilla paste and butter. Mix well with your hands until crumbly.
Spread the crumble over the fruit mixture in the ramekins. Place in the centre of the oven and bake for 30 minutes, or until the red fruit juices start to bubble under the crumble topping.
Serve piping hot topped with vanilla ice cream.
