The daughter in the UK was asking the other day about Rhubarb Crumble and how best to make it. I love ‘crumbles’. They are so simple to make but such a sweet treat and useful for cooking all sorts of fruits.
The traditional apple’ is a favourite, but for me so are blackberry and apple, and rhubarb. In fact I even plonked two plants in the garden this year so that *next* year we’ll have a plentiful supply ‘home grown’! 🙂
Recipes? Method? There are hundreds of them… many with quirky little regional variations handed down from mother to daughter… or in this case to son. In its simplest form tho, the basics tho are as follows.
- Note: Preheat the oven to 180°C (400ºF?)
- Roughly 1 kilo rhubarb stalks (enough for 4-5 cups of chopped rhubarb)
- 1½ cups of light brown sugar (or white if you’ve nothing else)
- 125g / 4 oz. butter cut into ½ inch squares
- 3/4 cup of white flour
- Chop *all* of leaf of stalks (they are poisonous)
- Wash stalks and cut into approx 1 inch chunks.
- gently rub butter and flour together until it looks like breadcrumbs
- Pile rhubarb in pie dish. Cover with crumble mixture.
- Bake for 35-40 minutes, until the crumble is browned and crispy.
Nice at room temperature, or chilled a bit… but *best* hot… with a dollop of ice cream!! 😀
It’s a bit harder to make crumbles with firmer fruit (like apples) which usually need a little stewing to soften them before the ‘cooking’ part but otherwise the method is pretty simply for all fruits. Enjoy.