Wed, 3 May 2017
Sour and sweet rhubarb is now in season, so it's prime time to get making a classic rhubarb crumble. Catherine Leyden was in the kitchen this Wednesday to bake up this tasty treat
Ingredients
Crumble:
175g/6oz Odlums Cream Flour
125g/4oz Shamrock Demerara Sugar
125g/4oz Odlums Porridge Oatflakes
125g/4oz Butter/Margarine
Filling:
6–8 Stalks of Rhubarb, cleaned and chopped
4 tablespoons Sugar
4 tablespoons Water
To Serve:
425g/½ pint Ready to Serve Custard
150ml/¼ pint Cream
Method
1. Preheat oven to 190°C/375°F/Gas5. Lightly grease an ovenproof pie dish, pyrex bowl or casserole dish.
2. Put the rhubarb, sugar and water into a saucepan and simmer for about 10 minutes until rhubarb breaks down and softens.
3. Meanwhile, make the crumble by putting the flour, brown sugar and oatflakes into a bowl. Add the butter/margarine and rub into the dry ingredients, using your fingers, until it resembles coarse breadcrumbs.
4. Transfer the stewed rhubarb to the greased dish, spread the crumble mixture over this and bake for about 20 minutes until golden brown.
5. Serve with the custard.
To Make Custard
Whip the cream and gently fold/stir into the custard.
Note: If liked a level teaspoon of ground ginger may be added to the rhubarb when stewing.
An Alternative Dessert Idea:
Layer the stewed rhubarb crumble and custard cream up in a tall glass.
