Walter Manzke was shopping for rhubarb at the Santa Monica Farmers Market this week.  Currently he’s the consulting chef at Le Saint Amour in Culver City.  His new restaurant is one of the most hotly anticipated openings.  No word yet on the details.  Keep reading for his strawberry rhubarb crisp:

Strawberry-Rhubarb Croustade
From Walter Manzke and Le Saint Amour

Fruit Mixture
1 basket strawberries
3 stalks rhubarb, sliced 1/2 “ pieces
¼ cup sugar
1 Tablespoon corn starch

Mix all ingredients, fill into 4, 5” ramekins

Croustade Topping
1 cup All-Purpose Flour
½ cup sugar
½ cup unsalted butter, cold
¼ tsp salt

1. with your hands mix all ingredients until it becomes the texture of coarse sand

2. sprinkle over the top of the strawberries in each ramekin

3. bake at 375 degrees for 15 to 20 minutes or until golden brown and crisp

serves 4

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