Baking, Rhubarb
Comments 3

A Homemade Rhubarb Crumble

When I was a child, we used to have rhubarb growing all around us in Yorkshire, I completely took it for granted. As this time of year is perfect for rhubarb, I really wanted to try out a recipe with it, but sourcing some fresh rhubarb in East London turned out to be tricky. At one point I even tweeted to ask if anyone knew where I could buy fresh rhubarb online. This proved to be rather amusing for some people and yes, I realise the irony of the request. But I thought there might be a fairly local farm shop that sells it online. Apparently not.

I ended up just ordering some from Sainsbury’s in our weekly food shop. Annoyingly its use-by date was the day it was delivered, something that really irks me about doing grocery shopping online! I swear they just fob you off with the fruit and veggies that are closest to their sell/use-by date.

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Anyway, at least it was ready to bake with, so I made a crumble with it that evening, using this recipe:

Ingredients

For the crumble top
250g cold unsalted butter, chopped into small cubes

400g plain white flour

200g caster sugar

a pinch of salt

For the crumble filling

Trimmed rhubarb – I used two packets which ended up being just under 700g, chopped into small pieces (around 3cm each)

3 tbsp caster sugar

½ orange (juice only)

A few knobs of unsalted butter

Method

First, preheat the oven to 180C/350F/Gas 4. 

Put the ingredients for the crumble top into a bowl and mix them all together – rub the cubes of butter into the flour, until you get a fluffy but crumbly texture. 

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Lay the pieces of rhubarb into your baking dish and sprinkle with the extra sugar – it’s really up to you how much you add. Rhubarb can have a very bitter taste. The sugar in the crumble top helps to balance this, but you might want to add a bit more sugar if prefer your puds  sweet. 

Squeeze the orange over the top of the rhubarb and sugar. Some people use lemon, but I find that a bit too sharp. The orange helps to sweeten it. 

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Dab a few knobs of butter across the rhubarb, and cover it with the crumble top mixture. 

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Finally, sprinkle over some more caster sugar as you see fit and bake in the oven for 40 minutes. 

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I served mine with single cream, but it’s even better with custard 😉

Link up your recipe of the week

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