Gin, Rhubarb & Strawberry Crumble

I have started running again.

Yes, I´m incorrigible.

But this time there is something different that is keeping me extra motivated (and extra hooked): a mobile app that tracks my runs and gives me statistics of how I'm doing compared to my previous runs and, most important, compared to my friends. 

And here is the crux of the matter. Yes, because the problem of running is that you are normally not competing against anyone but yourself. And how boring is that. If you cannot left someone biting the dust after a run, what's the point?

Speaking with one of my best friends in Spain, she told me that was really keen on running lately. She mentioned that she was using this app and how it was helping her to stay motivated. And I thought.... If I download the app, I could compete against her and it will be like we are doing something together again!

So I downloaded the app, put my most reflective jogging gear on, and off I went for a run. And know what? I ran faster and for longer than ever, just because I was sharing my results with her. Isn't that silly? I know I should do it just because I want to be healthy and fit, and to feel good with myself.

But... the truth is that nothing makes me feel happier than beating a friend, even if we are 2000km apart. Who said I am a competitive person?

I need to say I haven´t beaten her yet... she´s really good and is really keen in not letting me win. But that only makes the whole thing even more exciting.

This week recipe is something I have been thinking about for a while. A traditional crumble with a twist. A deliciously tasty pudding that won´t leave anyone indifferent.

WHAT YOU NEED

Serves 4

For the filling

1 Bunch of fresh Rhubarb
200gr Strawberries
50gr Golden Sugar

1tsp Honey
Zest of 1 Lime
50ml Gin

For the crumble

150gr Spelt Flour
100gr Salted Butter
100gr Golden Sugar
50gr Cashews

For garnish

Clotted Cream
Fresh Mint

WHAT YOU DO 

Pre-heat the oven to 190C.

To make the crumble, rub together the flour, sugar and butter with fingertips until it looks like breadcrumbs. Shake the bowl to get big lumps to the top and rub these in to get an even texture. Add in the cashews and mix again.

Chop the rhubarb and strawberries and put in a pan with the honey and sugar. Bring to boil stirring continuously.  Turn the heat to low, add the lime zest and reduce.

Add the Gin and stir with a wooden spoon.

Put the fruit mixture in a oven proof dish. Pour the crumble mixture on top and put in the oven to cook for 25-30 minutes until the crumble is golden

Serve warm and garnish with a generous spoonful of clotted cream and some fresh mint.