Tuesday, 19 July 2016

Traditional Rhubarb Crumble - Recipe


My garden is full of rhubarb so it is the perfect time to make a Traditional Rhubarb Crumble. This recipe works with cooking apples too.


750g Rhubarb
200g Plain flour
110g Butter cold, cubed
110g Sugar granulated
110g Sugar brown

The amount of sugar does vary depending on taste and tartness of the rhubarb


Preheat the oven to 200C, gas mark 6.

Wash and trim the rhubarb and slice into chunks about 1 - 2 cms thick. I like a mixture so that some stays firmer and some melts into the juice.

Place into your dish of choice, piling it high as it will sink down when cooked. Sprinkle half the sugar (brown and white) over the rhubarb.


Put the flour and cold butter into a bowl and rub together. Once it resembles breadcrumbs stir in the rest of the sugar. I like to use brown and granulated sugar so that the crumble is slightly crunchy.


Gently pile the crumble on top. Do not press down too hard, it will stay where you put it.


Put into the oven and bake for 40 - 50 mins. It is cooked when the juices bubble up, the crumble has browned and a skewer will easily slide into the fruit.


Leave to rest for 10 - 15 minutes and serve with custard, or my favourite, with cream.




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