recipe.exchange

Rhubarb Crumble I

@arecipe.bsky.social

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

Total 01:15
Yield 4

Ingredients

  • 400 g (1 ¾ cup or 14 oz) rhubarb, cut into pieces roughly 1.5 cm long (no need to be consistent)
  • 15 g (2 tbsp) light brown sugar
  • 75 g (2 ½ oz) butter or margarine, cut in pieces
  • 100 g (3 ½ oz) plain flour
  • 50 g (1 ¾ oz) wholemeal flour
  • 50 g (1 ¾ oz) white granulated sugar
  • 1 pinch cinnamon (optional) (optional)

Instructions

  1. 1
    Preheat the oven to 200°C (180°C fan).
  2. 2
    Rinse and drain the rhubarb pieces, and place them in a deep ovenproof dish. Add the light brown sugar and mix briefly.
  3. 3
    Put the flours in a mixing bowl. Add the butter. With your fingers (not the palms of your hands), rub the butter into the flour until it resembles breadcrumbs.
  4. 4
    Sprinkle the sugar and cinnamon over this mixture, and mix them in briefly.
  5. 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. 6
    Put the dish in the oven (no lid) for 35–45 minutes until crisp and a bit brown.
  7. 7
    Serve with custard.
Category
Desserts

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Rhubarb_Crumble_I