Rhubarb crumble recipe
Rhubarb crumble recipe from rosiemus |
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Ingredients10 sticks of rhubarb8 tbsp caster sugar 1 tsp powdered ginger 110g (4oz) butter or margarine (softened) 110g (4oz) demerara sugar 180-200g (6-7oz) flour |
Handy HintThis is delicious with double cream or ice cream. I often make double quantities of the crumble topping and freeze half to use as a quick dessert another time. You can use with any soft or stewed fruit and it's delicious. |
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Method1. Preheat the oven to 180C/350F/Gas 4.2. Cut the rhubarb into long sticks (around 7cm/3 inches) and place on an oven tray, sprinkle with around 4 tbsp water and the caster sugar and roast in the oven for 10 minutes. (If you prefer you can simply stew on the stove top but it's best if it's not too mushy) 3. Once cooked, remove from the oven, sprinkle the ginger over it and mix well. Put it in an ovenproof dish. 4. To make the crumble part rub the butter or marg into the flour and sugar to make the crumble topping. Put this on top of the rhubarb and bake for 35-45 minutes or until crisp and golden. Allow to cool slightly before serving. | |||||||||||||||||||
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