When I went to the Rachel Allen cookery demo recently, the menu was tailored for spring/summer. Everything was designed to be light and refreshing. She had Potato and Leek Soup, Grilled Tuna and Mackarel with Pea Guacamole, Salsa Verde and for dessert, there was Rhubarb Crumble Cake.
I did make more or less my own version of the grilled fish but I don't have any pictures to share of this as I was too hungry to think about snapping pics and had a stab at making a crumble cake. Well, I liked the crumble so much that I made it twice in the week after the demo. I was too lazy too use fresh rhubarb (I was eager to skip the preparation involved with using rhubarb) so, I substituted it with some canned fruits instead. First, I used peaches and on the second attempt, I used pineapple and a dollop of blueberry jam as a sort of counter-balance to the pineapple's sharpness.
The verdict? Both cakes tasted quite nice and fresh but my husband preferred the one with the pineapple/blueberry jam combo which I served with some vanilla ice cream. Hmmm...absolutely perfect in this kind of weather (and definitely ideal for sunny Malaysia too). The cake is very simple and easy to make. I highly reccommended it if any ofyou guys are out of ideas or if some visitors decide to drop by on short notice.
Oh, and by the way, here's the recipe (click on the photo for a bigger, more legible version)...
As Rachel Allen would say, Happy Cooking :-)