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Rhubarb Crumble

Rhubarb Crumble

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Published by Emma Jeffery
Traditional British dessert perfect for rhubarb season and extremely delicious!
Traditional British dessert perfect for rhubarb season and extremely delicious!

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Categories:Types, Recipes/Menus
Published by: Emma Jeffery on May 02, 2011
Copyright:Attribution Non-commercial

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05/12/2014

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Ingredients For the fruit About 10 large sticks of rhubarb 4 large apples (optional) Sugar (about ½ cup, depending

on the tartness of the rhubarb) For the crumble 2 cups flour 1 cup Butter 1 cup sugar 1 tbsp nutmeg Preparing the fruit Wash and trim your rhubarb and cut into 1 inch lengths. Rhubarb is often pretty tough, so it’s best to stew it first. I do this by putting all the cut pieces into a glass dish and adding a few tbsp. of water and several large spoons of sugar and covering with a lid or wrap. Place the dish in a microwave for about 5 minutes on full power. When done, add a few more spoons of sugar and return to microwave for another 5 minutes. Keep adding sugar and returning to microwave until the rhubarb tastes sugary and sweet and its texture is soft but not mushy. Chop apples (if using) into pieces and add to the stewed rhubarb. Place the fruit into an ovenproof dish. Preparing the crumble I use my Kitchenaid food processor but you can also use clean hands. Mix the flour, sugar, nutmeg and butter until it resembles fine breadcrumbs. Pour the crumble over the fruit and put into an oven at 350°F for 40 to 45 minutes. The crumble should be lightly browning and the fruit should be bubbling up from underneath. Serve with custard or heavy whipping cream and enjoy!

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