Cookbook:Rhubarb Crumble I

Rhubarb Crumble I
Category	Dessert recipes
Servings	4
Time	15 minutes, plus 1 hour baking
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of the United Kingdom | Dessert | Rhubarb

Rhubarb crumble is a traditional British dessert. Served traditionally with custard (though you can of course serve with cream or ice cream) it is a hearty, filling, and warm feast, best served after a light meal. This version has a flour-based crumble topping, it and simply uses rhubarb and sugar as the filling (unlike the cornstarch etc. in other versions). The rhubarb juice acts as a sufficient sauce.

Ingredients

• 400 g (1 ¾ cup or 14 oz) rhubarb, cut into pieces roughly 1.5 cm long (no need to be consistent)
• 15 g (2 tbsp) light brown sugar
• 75 g (2 ½ oz) butter or margarine, cut in pieces
• 100 g (3 ½ oz) plain flour
• 50 g (1 ¾ oz) wholemeal flour
• 50 g (1 ¾ oz) sugar
• 1 pinch cinnamon (optional)

Procedure

1. Preheat the oven to 200°C (180°C fan).
2. Rinse and drain the rhubarb pieces, and place them in a deep ovenproof dish. Add the light brown sugar and mix briefly.
3. Put the flours in a mixing bowl. Add the butter. With your fingers (not the palms of your hands), rub the butter into the flour until it resembles breadcrumbs.
4. Sprinkle the sugar and cinnamon over this mixture, and mix them in briefly.
5. Sprinkle the crumble mixture over the fruit, making a complete layer. Do not press the topping down—you want it light and crumbly.
6. Put the dish in the oven (no lid) for 35–45 minutes until crisp and a bit brown.
7. Serve with custard.