Cookbook:Rhubarb Crumble

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

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 | edit source]

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 | edit source]

Method[edit | edit source]

  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 | edit source]

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 | edit source]

Method[edit | edit source]

  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.

Recipe version 3[edit | edit source]

Ingredients[edit | edit source]

  • 500 gm (1 lb) fresh trimmed rhubarb
  • 75 gm (3 oz) caster sugar
  • 2 tbsps water
  • 150 gm (6 oz) self-raising flour
  • 75 gm (3 oz) butter
  • 100 gm (4 oz) brown sugar

Method[edit | edit source]

  1. Preheat oven to 190C/375F/gas mark 5.
  2. Cut the rhubarb into pieces and stew for a short time with the caster sugar and water until tender.
  3. While the rhubarb is stewing, in a bowl mix the flour & butter until it resembles fine breadcrumbs.
  4. Stir in the brown sugar.
  5. Place the cooked rhubarb in a deep pie dish (1 lt / 2 pt).
  6. Spoon over the crumble topping and spread out evenly
  7. Cook crumble for about 25 mins until the crumble is golden brown.