Why not start the weekend with a fruity little treat? I fell in love with red currants lately and they had super fresh ones at the market yesterday.
I found this recipe in a magazine. For the red currant crumble, the red currants are mixed with minced almonds and honey, which compensates the soureness of the fruits. It is very nice to eat the red current crumble hot – directly out of the oven together with some plain yoghurt.
What you need for four people:
300g red currants
50g minced almonds
2 tablespoons honey
80g wholemeal flour
30g cane sugar
sugar powder for decoration
400g plain yoghurt
Remove the shrubs of the red currants
Combine red currants with almonds and honey and fill the mixture into 4 oven-safe glasses
For the crumbles combine flour, cane sugar and butter and mix with your hands
Add the crumbles on top of the red currants into the glasses
Put into the oven for about 30 minutes on 180°C
Dredge the glasses with sugar powder and serve with yoghurt
To be honest I have never done something with rhubarb before. Actually I had to find out whether or not to peel the rhubarb. There seems to be no real consensus regarding this. I didn’t peel it and I think it was the right choice. So far I guess I only had rhubarb cake or rhubarb with vanilla pudding or vanilla sauce – also yummy but I wanted to make a sweet sweet dessert.
I wanted to make a summery version of one of my favourite deserts: TIramisu! Actually I have never had another version of the all time classic with mascarpone and eggs. Probably the best Tiramisu I ever had was when I was at my friend’s place in Italy. She made a real rich and tasty one. This is a rather “light” version of the classic recipe and is very refreshing.
My version is with strawberries and lemon and the base consists of vanilla yoghurt and cream. To add the refreshing taste, the ladyfingers are soaked in lemon juice.