Rhubarb Crumble recipe
information
Preparation time 15 minutes,
Cooking time 40 minutes,
Oven temperature 180°C, 350°F, gas 4,
Calories 445 per portion
ingredients
450 g (1 lb) rhubarb
75 g (3 oz) soft brown sugar
grated rind of 1 orange
75 g (3 oz) soft brown sugar
grated rind of 1 orange
For the crumble
75 g (3 oz) butter
175 g (6 oz) plain flour
75 g (3 oz) soft brown sugar
175 g (6 oz) plain flour
75 g (3 oz) soft brown sugar
method
1. Wash and trim the rhubarb. Cut the stalks into 2.5 cm ( 1 in) lengths and put into a buttered 900 ml (1 1/2 pint) pie dish. Sprinkle over the sugar and orange rind.
2. To make the crumble, rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar and spread the crumble over the rhubarb mixture, smoothing it over to cover the fruit completely.
3. Bake in a moderate,oven for about 40 minutes or until the crumble is crunchy and golden and the fruit is cooked. Serve hot with vanilla ice cream.
Ginger complements rhubarb. Chop about 4 pieces crystallised or preserved stem ginger and add to the rhubarb.
2. To make the crumble, rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar and spread the crumble over the rhubarb mixture, smoothing it over to cover the fruit completely.
3. Bake in a moderate,oven for about 40 minutes or until the crumble is crunchy and golden and the fruit is cooked. Serve hot with vanilla ice cream.
Ginger complements rhubarb. Chop about 4 pieces crystallised or preserved stem ginger and add to the rhubarb.
serving amount
serves 4
rate this recipe
5.6
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more information
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