Rustic, as is, with red current jelly stirred in.
Or, remove ribs from Dutch oven, stir in red current jelly, and puree with hand blender for thicker sauce.
Or, for a more refined presentation, strain vegetables and sauce through a chinois strainer. Discard vegetables and reduce sauce on stovetop by 1/3 and whisk in red current jelly.
Season with Coco Fine Foods Wood Smoked Salt to taste and serve with potato puree, sweet potato mash or polenta.
*Apple jelly or a touch of brown sugar may be substituted if red current jelly isn't to hand.
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One of my favorite desserts is a fruit crumble. I love watching the fruit bubbling around the buttery, slightly salty crumb topping as it's taken out of the oven. It's a versatile dessert that showcases seasonal fruits beautifully and appreciated by most everyone.
I prefer crumbles to crisps as the former is flour-based with no oats so lighter in texture and really allows the fruit to take center stage. Nuts added can add lovely flavor and complexity.
The rose in this recipe adds an intriguing twist to the more traditional strawberry and rhubarb combination and gives an overall prettiness to the dish.