Difference between revisions of "Rhubarb crumble"
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{{recipesummary|Dessert recipes|4|15 minutes, plus 1 hour baking|1|Image=[[Image:Rhubarb crumble.jpg|250px]]}} | {{recipesummary|Dessert recipes|4|15 minutes, plus 1 hour baking|1|Image=[[Image:Rhubarb crumble.jpg|250px]]}} | ||
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'''Rhubarb crumble''' is a traditional [[Cuisine of the United Kingdom|British]] [[Dessert|dessert]]. Served with [[Custard|custard]], [[Cream|cream]] or [[Vanilla Ice Cream|ice cream]] it is a hearty, filling, and warm feast, best served after a light meal. | '''Rhubarb crumble''' is a traditional [[Cuisine of the United Kingdom|British]] [[Dessert|dessert]]. Served with [[Custard|custard]], [[Cream|cream]] or [[Vanilla Ice Cream|ice cream]] it is a hearty, filling, and warm feast, best served after a light meal. | ||
Latest revision as of 17:46, 8 August 2012
| Rhubarb crumble | |
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| Category: | Dessert recipes |
| Servings: | 4 |
| Time: | 15 minutes, plus 1 hour baking |
| Difficulty: |  |
Rhubarb crumble is a traditional British dessert. Served with custard, cream or ice cream it is a hearty, filling, and warm feast, best served after a light meal.
Ingredients
- 1 cup brown sugar
- 3/4 cup oats
- 1 cup flour
- 1/2 cup butter
- 1 tsp cinnamon
- 4 cup uncooked cut up rhubarb
- 1 cup white sugar
- 2 tbsp corn starch/cornflour
- 1 cup water
- 1 tsp. vanilla
Method
- Mix brown sugar, oats, flour, butter and cinnamon until crumbly.
- Press 1/2 of mixture into a 9 inch square pan.
- Cover crumb mixture with cut up rhubarb.
- Mix white sugar, cornstarch and water. Cook until clear and thick, stirring constantly. Add vanilla and stir.
- Pour over rhubarb. Sprinkle with remaining crumb mixture over the top.
- Bake for 1 hour at 180°C.
Alternative method
Many cooks use cold butter and rub the fat into the dry ingredients. It is also common not to have a crumble layer on the bottom, just on top of the rhubarb. Finally the cornstarch sauce is frequently omitted. Raw rhubarb and sugar alone are used. The rhubarb juice acts as a sufficient sauce.
