This recipe comes from my book:
What's for Pudding
If you would like more recipes like it, you can buy the book at the bookshop
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Ingredients
- 4 cups rhubarb
- 100g brown sugar
- ½ tsp ginger
- 125 g flour
- 100 g sugar
- 115 g butter
- * finely sliced
- 4 cups rhubarb
- ½ cup brown sugar
- ½ tsp ginger
- ½ cup flour
- ½ cup sugar
- 4 oz butter
- * finely sliced
Rhubarb Crumble
When I asked friends to tell me about their favourite puddings, apple or rhubarb crumble was always on the list. There are many possible crumble toppings - some include rolled oats or nuts or coconut with the sugar and spices; other plainer versions are more like crumbled pastry. Remember that too much flour can make the crumble stodgy and claggy in the mouth rather than a crisp contrast with the soft fruit; too many rolled oats and it can be hard work to eat - balance is what you're after.
Getting ready
- Preheat the oven to 375ºF/190 ºC. Butter a shallow baking dish
Making the Pudding
- Put the rhubarb into the dish and mix in the sugar and ground ginger.
- Blend together the flour, sugar and butter until crumbly - a food processor does this well. You could also add ¼ cup of ground almonds to the crumble mixture if you wish.
- Sprinkle a tablespoon of cold water over the crumbs and stir lightly with a fork to create a few slightly larger clumps.
- Spread the topping evenly over the fruit and bake for 45 minutes or until the crust is golden brown and the fruit is soft when tested with a fork.
- Serve hot with custard. Enough for 4 people. You could try this recipe with chopped apple or a mixture of rhubarb and apples, or chopped feijoas.