Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, rhubarb crumble. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Another favorite combo with rhubarb that I love is ginger and orange zest, which would also work great with this crumble. James Martin's classic rhubarb crumble recipe will take you to comfort food heaven in six short steps and under an hour. Including Rhubarb Crumbles, Crisp Recipes And Rhubarb Cobbler Recipes.
Rhubarb crumble is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Rhubarb crumble is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can have rhubarb crumble using 4 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Rhubarb crumble:
- Get 8 large sticks of rhubarb
- Prepare Golden caster sugar
- Make ready Plain flour
- Make ready Block unsalted butter
Rhubarb is a crisp, tart vegetable that grows in stalks. English Rhubarb Crumble Recipe photo by Taste of Home. Cover and cook over medium heat, stirring occasionally, until the rhubarb is tender. Sweetened rhubarb is topped with a buttery oat layer forming a delightfully colorful dessert that is ready in less than an hour.
Steps to make Rhubarb crumble:
- Preheat the oven to 170°c fan.
- Chop the rhubarb into 3 inch pieces and put them in a baking dish.
- Sprinkle the rhubarb with 8 tbps of golden caster sugar and 4 tbsp of cold water. Toss the rhubarb until coated in the sugar.
- Put the rhubarb in the oven to begin softening. Wait for 10 minutes and then remove from the oven.
- Then make the crumble topping. Add 262g of plain flour and 165g of golden caster sugar to a mixing bowl. Cut 165g of cold butter into small chunks and add to the flour and sugar.
- Rub the butter into the flour and sugar until the mixture resembles fine breadcrumbs. Be patient when doing this, it will take approx 10 minutes. You need to make sure there are no chunks of butter left.
- Evenly cover the rhubarb with the crumble topping. Then lightly press it down with a fork.
- Put the crumble into the oven for 35-40 minutes until the top is light brown and the liquid seeping through the top has caramelized. Serve in bowls with vanilla ice cream or custard.
Rhubarb remains one of the truly seasonal produce items, only available in the spring. We're now at the tail end of the rhubarb season, so I'm trying to enjoy it as much as possible. Rhubarb desserts often call for strawberries, but in writer Catherine Newman's family recipe the red stalks are perfectly delicious on. For a classic spring pudding recipe, make this pretty rhubarb crumble recipe and serve with plenty of custard. See more Dessert recipes at Tesco Real Food.
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