Sunday, June 6, 2010
One cool Winter treat - Rhubarb and Mixed Berry Brown Betty
I came across this recipe a while back and thought, "I have to make this dessert, it has the cutest name!". Aside from that it tastes delicious too!
Traditionally this dish is made with plain bread, berries and a touch of lemon. Well, I've kept the lemon, I've added rhubarb to the berries and I've used raisin toast instead to add to that fabulous sweetness. My kids have allergies to eggs and nuts so I'm always on the hunt for yummy desserts that don't have those things in them. I have to say, this is one yummy dessert! Enjoy it fresh from the oven with icecream. Bizarely enough you will find another Brown Betty recipe, made within days of eachother, at Smitten Kitchen. We must be onto something people!
250g rhubarb, chopped into 1cm pieces
400g mixed berries (I used frozen mixed berries - blueberries, raspberries and blackberries - you could just use blackberries if you like)
1/2 cup firmly packed brown sugar
1 teaspoon lemon zest
a good tablespoon of lemon juice
1/2 teaspoon ground cinnamon
pinch of salt
approx 7 pieces of raisin toast (you need 4 cups of crumbs)
90g unsalted butter, melted
how to make your brown betty
If using frozen berries make sure they are thawed before using.
Pre heat oven to 180C and get out your oven proof dish. A glass one if you have it, it will look beautiful when you take it out of the oven and pop it on the table.
Chop up the rhubarb and pop in a bowl with the berries. Add the sugar, lemon zest and juice, the cinnamon and the salt. Stir to combine and place in the base of your dish.
Make the bread into crumbs. Use a food processor if you have one, it will just make a better crumb. Melt the butter in the microwave. Mix the butter with the crumbs using a spoon or your hands until well combined. Top the fruit with the crumbs and pop in the oven for about 40 mins. The top should be nice and browned and the fruit all lovely and bubbling. So easy, so Yummy!
You could even add a finely chopped apple to the berries and rhubarb, if you like.