RECIPE: Rhubarb crumble

rhubarb crumble

Try our delicious seasonal rhubarb crumble recipe, we love the bright pink colour of rhubarb at this time of the year. Make a delicious compote and top it with our gorgeous crumble.

Rhubarb crumble recipe

Rhubarb compote

Ingredients

-1kg/2.5lb rhubarb
-250g/10ozs sugar (more sugar may be required if the fruit is sharp)

Method

1. Clean the rhubarb, removing any tough bits and chop it into approx 2cm pieces. Do not peel!
2.Wash it well but allow some of the water in which it has been washed to cling to the pieces as this will provide moisture whilst cooking.
3. Place the rhubarb in a saucepan and gently bring to the boil. (Do not use an aluminium pan as rhubarb reacts with aluminium.) Use a lid to keep the steam in the pan so that it helps to keep the rhubarb moist. It will draw its own liquid as it cooks.
4. Then turn down the heat and allow the rhubarb to cook. Stir from time to time to ensure that it does not stick. This process is quite quick and will take between 5 and 10 minutes.
5. When the rhubarb is just starting to soften, add the sugar and continue cooking slowly for a few minutes more only. There should be no hard bits in it when fully cooked.
6. Taste for tartness. If the rhubarb is too sharp, add more sugar until correct flavour is achieved.
7. Remove from the heat and spread in an oven proof dish to about 3″(7cm) depth.

Crumble

Ingredients

-250g/8ozs flour
-250g/8 ozs salted butter – if unsalted butter is used, put in a pinch of salt
-50g/2 ozs brown sugar
-100g/4 ozs oatmeal (breakfast sort)

Method

1.Make the crumble by rubbing the butter into the sugar, oatmeal and flour until very well combined.The mixture should be crumbly. If it sticks together then grate it over the mixture.
2.Spread the crumble over the rhubarb compote ensuring that it covers the entire surface well. If less crumble is preferred, freeze the remaining crumble for later use.
3.Bake in oven 400ºF/205ºC for about ½ hour until golden brown.
4.Serve with Greek style vanilla yoghurt.

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