Rhubarb Crumble

AuthorBobCategoryDifficultyBeginner

Rhubarb Crumble - Nothing quite like freshly grown rhubarb at the start of the season. Braised and coated in light pastry crumb.

Rhubarb Crumble

Yields6 Servings
Prep Time40 minsCook Time25 minsTotal Time1 hr 5 mins

 0.75 kg Fresh Rhubarb
 50 g Caster Sugar
 1 tsp Ground Ginger
 200 g Self Raising Flour
 100 g Margarine
 75 g Demerara Sugar

1

Pre-heat your oven to 170ºC.

2

Wash and Cut the rhubarb into 2cm dice. Place the rhubarb into an ovenproof dish and sprinkle with the caster sugar and ginger. Place on the middle shelf to braise for 30 minutes.

3

Meanwhile, Place the flour, margarine and 50g of the demerara sugar into a mixing bowl. Mix at a moderate speed until the mixture resembles crumb. Do not overtax.

4

Remove the rhubarb from the oven and drain off any excess liquid. Pour the crumb over the rhubarb and finish off with 25g of demerara sugar.

5

Bake on the middle shelf of the oven for 25 minutes. Remove and allow to cool.

Serve with Fresh Cream, Ice Cream or Custard Sauce.

Ingredients

 0.75 kg Fresh Rhubarb
 50 g Caster Sugar
 1 tsp Ground Ginger
 200 g Self Raising Flour
 100 g Margarine
 75 g Demerara Sugar

Directions

1

Pre-heat your oven to 170ºC.

2

Wash and Cut the rhubarb into 2cm dice. Place the rhubarb into an ovenproof dish and sprinkle with the caster sugar and ginger. Place on the middle shelf to braise for 30 minutes.

3

Meanwhile, Place the flour, margarine and 50g of the demerara sugar into a mixing bowl. Mix at a moderate speed until the mixture resembles crumb. Do not overtax.

4

Remove the rhubarb from the oven and drain off any excess liquid. Pour the crumb over the rhubarb and finish off with 25g of demerara sugar.

5

Bake on the middle shelf of the oven for 25 minutes. Remove and allow to cool.

Serve with Fresh Cream, Ice Cream or Custard Sauce.

Rhubarb Crumble

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