Tag Archives: rhubarb

Rhubarb Crumble

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RHUBARB CRUMBLE

Rhubarb Crumble

This is another pudding I’ve prepared and the cooked in the breadmaker.

 

RHUBARB INGREDIENTS

  • Sticks of rhubarb, trimmed and cut into 1.5cm pieces
  • 1 dessertspoon sugar
  • 2 dessertspoons water

CRUMBLE INGREDIENTS

  • 50g butter
  • 50g sugar
  • 50g porridge oats
  • 50g plain flour

METHOD

  1. Put the rhubarb, sugar and water in a small pan and cover.
  2. Put on medium-high heat and cook for 5 minutes.
  3. Stir well and then leave with the lid on for another 5 minutes.
  4. Divide between 4 small ramekin dishes.
  5. Blitz the crumble ingredients until they ressemble fine breadcrumbs.
  6. Spoon the crumble mixture over the rhubarb and press down firmly with the back of a spoon.
  7. Cook in the breadmaker on the BAKE setting for 40 minutes.
  8. Serve with cream or ice-cream.

Rhubarb and Strawberry Crumble

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RHUBARB AND STRAWBERRY CRUMBLErhubarb and strawberry crumbleWe’ve now got a fair amount of rhubarb and so we decided to do something with it and make a crumble. In the end, we made two: the first with rhubarb and strawberries in an electric oven and the second with rhubarb and apples in the bread oven.

The crumble can be prepared in advance and then cooked before serving but it is a good idea to only add the crumble topping to the fruit just before baking to stop it going soggy.

Rhubarb and Strawberry Crumble
Serves 6
Print
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 600g of rhubarb
  2. 400g strawberries
  3. 50g brown sugar
  4. 140g plain flour
  5. 100g oats
  6. 120g brown sugar
  7. 120g butter (at room temperature), cut into pieces
Instructions
  1. Cut the rhubarb and into small chunks and the strawberries to a similar size.
  2. Heat the rhubarb pieces in a pan with a splash of water and 50g of sugar for 3-5 minutes and then add the strawberries.
  3. Cook until soft.
  4. Taste the juice and add more sugar if necessary.
  5. Separate the fruit from the syrup.
  6. To make the crumble for the topping, mix together the flour, oats, sugar and butter together with your fingers to make crumbs.
  7. Transfer the fruit to a baking tin with a few tablespoons of the syrup and top with the crumble mixture.
  8. Cook in a hot oven (200ºC) for 30 minutes. You can always finish it off under the grill to brown the top if necessary.
Variation
  1. Substitute cooking apples for the strawberries and cook at the same time as the rhubarb, adding more sugar if necessary.
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