June 14, 2010

rhubarb crumble


i spent 5 lovely days in poland with my family. i wish i could stay longer... i went to the country side to my grandparents house and i found this delicious rhubarb! it was so exciting to bake something with these 100% organic, scented, lovely red sticks - straight from the farm! when i'm home there are always too many things to do and so little time, that's why i decided for an extremely easy and fast recipe - a rhubarb crumble! 

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ho passato 5 bellissimi giorni in polonia con la mia famiglia. mi sarebbe piaciuto rimanere di più... sono andata in campagna a casa di miei nonni e ho trovato questo buonissimo rabarbaro! ero così eccitata dall'idea di cucinare qualcosa di buonissimo di questi 100% biologici, profumati, bellissimi bastoncini rossi - direttamente dall'orto! quando sono a casa ci sono sempre tantissime cose da fare e il tempo è davvero poco, per questo motivo ho scelto una ricetta estremamente facile e veloce - crumble di rabarbaro!

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spedzilam 5 wspanialych dni w domu w polsce z moja rodzina. chcialabym moc zostac dluzej... pojechalam na wies do domu moich dziadkow i znalazlam ten przepyszny rabarbar! bylam bardzo podekscytowana idea ugotowania czegos z tych 100% naturalnych, pachniacych, pieknych czerwonych patyczkow - prosto z warzywniaka! kiedy jestem w domu jest zawsze tyle rzeczy do zrobienia i tak malo czasu... z tego powodu wybralam bardzo prosty i szybki przepis - crumble z rabarbaru!



you will need, vi servirà, bedziecie potrzebowac:

- 10/15 rhubarb sticks, bastoncini di rabarbaro, patykow rabarbaru
- 8 tablespoons of sugar, cucchiai di zucchero, lyzek cukru

for crumbs, per le briciole, na kruszonke:
- 200g (7 oz.) of flour, di farina, maki
-110g (3,8 oz.) of sugar, di zucchero, cukru
-110g (3,8 oz.) of butter, di burro, masla

preheat the oven to 180°C (360°F). wash your rhubarb and cut it into small pieces. place it in a baking pan, mix with 4 tablespoons of water and 8 tablespoons of sugar. bake for 15 minutes and in the meantime prepare cumbs. in a blow mix quickly flour with sugar and add butter in small pieces. work with your hands for a short time in order to merge well the butter and obtain many crumbs. butter the baking pan and put the rhubarb in. cover it with crumbles and bake for 40-45 minutes or until crumbs are gold. leave for cooling and serve with whipped cream and icing sugar. enjoy!

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riscaldate il forno a 180°C (360°F). lavate il rabarbaro e tagliatelo in piccoli pezzi. mettete in una teglia e mescolate con 4 cucchiai di acqua e 8 cucchiai di zucchero. cuocete per 15 minuti e nel frattempo preparate la pasta di briciole. in una ciotolola mescolate velocemente la farina con lo zucchero e aggiungete il burro a pezzettini. lavorate con le mani per un tempo breve per amalgamare bene il burro e creare tante briciole. imburrate una teglia e metteteci il rabarbaro. cospargete con le briciole e cuocete per 40-45 minuti o finché le briciole non siano dorate. lasciate raffreddare e servite con panna montata e zucchero a velo. buon apetito!

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rozgrzejcie piec do 180C (360°F). umyjcie rabarbar i pokrojcie w male kawaleczki. wlozcie rabarbar do naczynia zaroodpornego i wymieszajcie z 4 lyzkami wody i 8 lyzkami cukru. pieczcie przez 15 minut i w miedzyczasie przygotujcie kruszonke. w misce wymieszajcie szybko cukier i make. dodajcie maslo w malych kawalkach i wyrobcie w jak najkrotszym czasie rekami tak by maslo dobrze sie polaczylo z maka i powstaly okruchy. wysmarujcie maslem forme do pieczenia i wylozcie rabarbar. posypcie kruszonka i pieczcie przez 40-45 minut lub do czasu az kruszonka stanie sie zlota. podajcie z bita smietana i cukrem pudrem. smacznego! 



10 comments:

terry said...

qui già non è facile trovarlo il rabarbaro... se poi viene dall'orto caro... è ancor più speciale!!!
lo adoro nei crumble, da solo mai provato....ma proverò:)
baci

Home and Lifestyle said...

I can imagine you would stay longer with your family...it's always good to be there! Your receipe seems delicious...like always!!

Have a good week! Many hugs from Holland!!

Catherine said...

Oh Justyna this looks wonderful! The pictures are lovely.
Hope all is well,
Hugs & Blessing~

BonjourRomance said...

Bonjour Justyna,
Oh I'm so glad you were able to go home and spend time with your family. This rhubarb crumble sounds marvelous, my Dad used to love crumbles.
Great news about your visit to Paris. Are you planning to see anything special. There are alot of fun things to do and see in the summer. Let me need if you need any info!!
Have a great week,
Mimi

Gloria said...

absolutely nice and yummy crumble!! gloria

Chow and Chatter said...

wow what a great crumble I just got back from the UK seeing my family isn't it wonderful love Rebecca

Beach Vintage said...

My mum will love this one!

theUngourmet said...

I have been loving rhubarb this spring, I just can't get enough. Thanks for the recipe. Glad you had a nice visit! ;)

CucinaItaliana said...

Ciao,

il contest de LA CUCINA ITALIANA di questo mese è dedicato a DESSERT A BASE DI FRUTTA FRESCA.

Partecipa anche tu!
Aspettiamo le tue ricette!

Per maggiori info:
http://www.lacucinaitaliana.it/default.aspx?idPage=862&ID=337208&csuserid=2112&ar=

Scade il 10/07/10

Anja said...

If only I could grab a piece through the screen :D Looks very, very Yummy!

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