30
Jun
2015
0
Rhubarb Ingredients

Rhubarb Crumble

I was given some Rhubarbs last week by Kate Mosses at work, beautifully cultivated by her family in nearby York region, in the heart of Yorkshire.

Believe or not, I have been living in Leeds for 15 years and in past few years in Morley and have never cooked or baked using Rhubarb.

So, it was a nice experimental weekend.

I’m not going to tell the whole history of Rhubarb, just what I have heard so far, which is a fruit, others call it a vegetable, above all, there are several ways of making nice deserts using this celery look a like, in a purple way of course.

Since is the first time, I’m playing simple, not getting complicated at all and decided to use the most basic recipe I could found, the famous Rhubarb Crumble.

We have made our way to a local farm shop, to the local famous Rhubarb Triangle – Farm Shop, to get more ideas and other local ingredients we can find. Also, got some honey from local bee hives, hay-fever is strong this year. ;-0

Rhubarb Crumble

Preparation time: 30 min

Cooking time: 30 – 60 minutes

Serves 4 people

Ingredientes

  • 10 sticks of rhubarb
  • 4 tbsp water
  • 8 tbsp caster sugar
  • 1 tsp powdered ginger
  • 110g/4oz butter, softened
  • 110g/4oz demerara sugar
  • 180-200g/6-7oz flour

To Serve

Devon Cream or Single Cream or Double Cream or Custard Cream

Preparation method

    1. Preheat the oven to 180C/350F/Gas 4.
    2. Cut the rhubarb into 7½cm/3in long sticks and place on an oven tray, sprinkle with the water and caster sugar and roast in the oven for 10 minutes.
    3. Once cooked, remove from the oven, sprinkle over the ginger and mix well.
    4. Fill an ovenproof dish about 4cm/1½in deep with the rhubarb.
    5. Rub the butter into the flour and sugar to make the crumble topping. Sprinkle over the rhubarb and bake in the oven for 35-45 minutes, or until the crumble topping is crisp and golden-brown and the rhubarb filling has softened and is bubbling.
    6. Remove and allow to cool slightly before serving with double cream.Source: Is an adaptation of Rhubarb Crumble made by James Martin from BBC

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