Cookbook:Rhubarb Crumble II

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Rhubarb Crumble II
Crumble à la rhubarbe.jpg
Category Dessert recipes
Servings 4
Time 15 minutes, plus 1 hour baking
Difficulty Very Easy

Cookbook | Ingredients | Recipes | Cuisine of the United Kingdom | Dessert | Rhubarb

Rhubarb crumble is a traditional British dessert. Served traditionally with custard (though you can of course serve with cream or ice cream) it is a hearty, filling, and warm feast, best served after a light meal. We have included two recipes in this page: some people like to make the crumble topping with oats, and some just with flour.

Recipe version 1[edit]

This version is a flour-based crumble topping, and simply uses rhubarb and sugar as the filling (unlike the cornstarch etc in version 2). The rhubarb juice acts as a sufficient sauce.

Ingredients[edit]

Method[edit]

  1. Preheat the oven to 200°C (180°C fan).
  2. Rinse and drain the rhubarb pieces, and place them in a deep ovenproof dish. Add the light brown sugar and mix briefly.
  3. Put the flours in a mixing bowl. Add the butter/marge to this bowl - not in one large lump, in pieces. With your fingers (not the palms of your hands), rub the marge into the flour until it resembles breadcrumbs.
  4. Sprinkle the sugar and cinnamon over this mixture, and mix them in briefly.
  5. Sprinkle the crumble mixture over the fruit, making a complete layer. Do not press the topping down - you want it light and crumbly.
  6. Put the dish in the oven (no lid) for 35-45 minutes until crisp and a bit brown.

Serve with custard.

Recipe version 2[edit]

This version uses oats in the crumble mixture, and also is rather unusual in putting some crumble mixture as a layer on the bottom (not just on top).

Ingredients[edit]

Method[edit]

  1. Mix brown sugar, oats, flour, butter and cinnamon until crumbly.
  2. Press 1/2 of mixture into a 9 inch square pan.
  3. Cover crumb mixture with cut up rhubarb.
  4. Mix white sugar, cornstarch and water. Cook until clear and thick, stirring constantly. Add vanilla and stir.
  5. Pour over rhubarb. Sprinkle with remaining crumb mixture over the top.
  6. Bake for 1 hour at 180°C.