Saturday, 29 June 2013

Rhubarb Crumble



Nothing is so comforting as a rhubarb crumble: the taste-buds tingle at the very thought.

It’s such a quick and easy pudding to make, there’s no excuse!



For the crumble mixture you will need:

8 oz self-raising flour
4 oz granulated sugar (no need for caster) – if you substitute 2oz of the granulated with 2oz of Demerara, it will give the crumble topping a slightly crunchy texture.
4 oz butter
3-4 oz porridge oats

And, of course, you will need some stewed rhubarb. Some recipes uses uncooked rhubarb, but I prefer to cook mine beforehand.

In a large bowl (or food processor) rub the flour and butter together until the mix resembles fine breadcrumbs.

Add the sugar and stir it in (don’t food-process this; if you’ve used a food processor, then tip the flour and butter mix into a bowl)

Stir in the oats, and that’s it.

Put the stewed rhubarb into an oven-proof dish and top with the crumble mixture. Put into a pre-heated, moderate oven (170°C , 325°F, Gas 3) for 25-30 minutes.

Serve with the accompaniment of your choice (custard, cream, ice-cream)

DON’T be tempted to put the crumble on top of the fruit if you are not going to cook it immediately., otherwise you’ll have soggy crumble, and that would never do.

Of course, you can use any fruit in the pie: apples, pears, gooseberries, etc. etc.

So, what are you waiting for?  Go make a fruit crumble for tea.


© Karen Ette 2013

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