It was a wonderful day and the view from their terrace looking towards the Luberon and onto the village is great.
So we had tomatoes and peppers with the steak , then came cheese. Time flewed sweetly ,eating & chatting .
I brought the dessert , a simple crumble with rhubarb and cherries . I made it very light , less butter and a small amount of sugar . Using rice and spelt flour instead of wheat ( I don't know why but wheat flour makes crumble rather heavy to digest for me ) and I used a special pepper to give a spicy touch .
Rhubarb & Cherries Crumble
For 6 servings
100 gr of rhubarb
350 gr of cherries
100 gr of spelt flour
50 gr of rice flour
a pinch of salt
75 gr of cane sugar
70 gr of butter diced
a pinch of black pepper freshly grounded ( I used a wild pepper from Madagascar called Voatsiperifery )
20 gr of flaked almonds
Preheat the oven at 180° or 375 F , butter a 20/22 cm baking dish ,or six single ones as I did and set aside. Wash the rhubarb and the cherries ,trim the top and the ends of the rhubarb and cut diagonally into 2 cm lenghts. Remove the stems and kernels from cherries . Sprinkle 1and 1/2 teaspoon of sugar on the dish ( or 1/4 on each if making individual portions) , spread the fruits evenly .
To make the crumble topping put the flours ,the salt and the butter in a bowl , rub the butter till the mixture seems like breadcrunch , stir in sugar , pepper and almonds . Sprinkle the crumble over the rhubarb and cherries , bake for about 25/30 minutes until the topping is golden brown .You can eat it warm but I like it even cold .