We’re back from our little getaway, and as a little souvenir, we brought back kilos of strawberries from our farm pickings in Orleans Island. And with all these strawberries, I only had one desire: a good old rhubarb-strawberry crumble. [Slice of life: you can’t imagine the difficulty I had in finding rhubarb, it seems to have disappeared from the stalls and it took me days to finally find some] The best thing about crumbles is that they are so easy to make, you can use any fruit you like, depending on the season and taste.<\/p>\n\n\n\n
Now the question is: crumble or crisp\u2026 do you know the difference? Well, I’ve just discovered there actually is! I’ve been seeing crisp recipes everywhere since I arrived in Quebec, but I never took the time to look into them in detail. In fact, it’s quite simple; crisp is a crumble in which oatmeal has been added. This gives more crunch (in addition to improving the nutritional value). As for the compote, the combination of rhubarb and strawberries always works great. I don’t use a lot of sugar because I like the tangy taste of rhubarb, but you can increase it according to your taste. Finally, the chia seeds are there to absorb some of the liquid and thicken the compote when baking and make the recipe a bit healthier. It’s optional; if you want to thicken the compote without the chia seeds, add 1 or 2 tablespoons of cornstarch.<\/p>\n\n\n\n
There you go, so I finally made a crisp. Verdict: it’s delicious, no doubt. But I still have a slight preference for the crumble. Probably a question of habit.<\/p>\n\n\n\n
Come on. I’ll let you try and decide which team you’re on.<\/p>\n\n\n
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