Rhubarb crumble... how do you make yours?!
Answers:
Rhubarb with sugar to taste
pinch of Ground Ginger
1tbl Water
Chop rhubarb, mix with sugar and ginger, place in an ovenproof dish, add water
Topping
4oz Plain flour
4oz Porridge oats
4oz Butter
4oz Soft Brown sugar
Gently rub in butter to flour and oats, stir in sugar, sprinkle over rhubarbWww@FoodAQ@Com
pinch of Ground Ginger
1tbl Water
Chop rhubarb, mix with sugar and ginger, place in an ovenproof dish, add water
Topping
4oz Plain flour
4oz Porridge oats
4oz Butter
4oz Soft Brown sugar
Gently rub in butter to flour and oats, stir in sugar, sprinkle over rhubarbWww@FoodAQ@Com
900g rhubarb
50g caster sugar
For the crumble
225g plain wholemeal flour
2 tsp baking powder
175g soft butter (or vegan margarine)
175g demerara sugar
Preheat the oven to 200C/400F/ gas mark 6!. Trim the rhubarb, and strip off any stringy bits of skin that come away from the sides!. Cut the rhubarb into 2!.5cm pieces and place these in a shallow casserole!. Sprinkle over the caster sugar!.
Now make the crumble: sift the flour and baking powder into a bowl or food processor (adding any bran left in the sieve)!. Add the butter (or vegan margarine) and rub in with your fingertips or process until the mixture looks like breadcrumbs!. Mix in the demerara sugar!. Spoon the crumble on top of the rhubarb, covering it completely, otherwise the rhubarb juices will bubble through the gaps and turn the topping soggy!. Bake for 25-30 minutes, until the top is crisp and lightly browned, and the rhubarb tender!.Www@FoodAQ@Com
50g caster sugar
For the crumble
225g plain wholemeal flour
2 tsp baking powder
175g soft butter (or vegan margarine)
175g demerara sugar
Preheat the oven to 200C/400F/ gas mark 6!. Trim the rhubarb, and strip off any stringy bits of skin that come away from the sides!. Cut the rhubarb into 2!.5cm pieces and place these in a shallow casserole!. Sprinkle over the caster sugar!.
Now make the crumble: sift the flour and baking powder into a bowl or food processor (adding any bran left in the sieve)!. Add the butter (or vegan margarine) and rub in with your fingertips or process until the mixture looks like breadcrumbs!. Mix in the demerara sugar!. Spoon the crumble on top of the rhubarb, covering it completely, otherwise the rhubarb juices will bubble through the gaps and turn the topping soggy!. Bake for 25-30 minutes, until the top is crisp and lightly browned, and the rhubarb tender!.Www@FoodAQ@Com
I am a former chef and have not made one for years when I was a lad we had a patch of rhubarb in our back garden here in Canada that was huge, my other would make pies, crumbles, stewed and a relish almost like a chutney, so you can see our heritage was of the UK variety!.
As a chef, I do not mine a good strawberry and rhubarb pie, rhubarb custard or plain rhubarb, but I shine when it comes to rhubarb crisp/crumble, I do not do much different then the first girl except a bit of cornstarch/cornflour with the sugar on the rhubarb, and I like dark brown sugar, you call it either muscavado or demerara in England, I prfer some roled oats oatmeal in mine, and for this I use butter, and some cinnamon for flavour!.Www@FoodAQ@Com
As a chef, I do not mine a good strawberry and rhubarb pie, rhubarb custard or plain rhubarb, but I shine when it comes to rhubarb crisp/crumble, I do not do much different then the first girl except a bit of cornstarch/cornflour with the sugar on the rhubarb, and I like dark brown sugar, you call it either muscavado or demerara in England, I prfer some roled oats oatmeal in mine, and for this I use butter, and some cinnamon for flavour!.Www@FoodAQ@Com