Saturday, 19 February 2011

15 minute rhubarb crumble

Rhubarb is bang in season at the minute so this is defo one for you to all do after Sunday lunch. 
Rhubarb comes in 2 colours, green and pink, the pink is beautifully sharp and sweet and my preferred colour.  The green, although still edible needs a LOT more sugar, I’m talking double the amount pink does!

My quick crumble can be made in the time it takes to eat your Sunday lunch!  Paired with my 2 minute custard is a comfort dessert in a hurry and hopefully once you have tried it and tasted the marriage of flavours you won’t ever buy a ready make crumble again!
Now traditionally the rhubarb is put into a casserole pot with the crumble on top and it’s all baked together, if you have 40 minutes as appose to 15 then go for it!  Simply add the ray rhubarb to a pot with a few tablespoons of sugar sprinkled over and add the crumble topping as below, then bake for 25 minutes at gas mark 6 (200) or until golden and bubbling!
I prefer this method, not only because it’s quicker, but because the rhubarb keeps its shape and a slight bite, paired wonderfully with the crisp crumble, not a slight of sogg in sight!
Enjoy this with my English custard, recipe under the accompaniments section!

It goes without saying that this crumble can be used with any filling.

Serves 4
For the rhubarb:
2-3 long fat sticks of pink rhubarb
1 piece of stem ginger finely diced
40g of caster sugar
1tsp vanilla extract (optional)
100mls of water

For the crumble:
50g of butter
100g of flour
25g of regular porridge oats
25g of demerera sugar
25g of toasted nuts smashed up (optional)

Start with the crumble.
Pre heat the oven to gas mark 6
Rub the butter into the flour with your hands
Once it resembles sticky breadcrumbs add the sugar and oats and toss lightly to combine
Sprinkle onto a baking sheet and bake in the oven on gas mark 6 (200) for 15 minutes until golden brown.

Next start the rhubarb
Chop the rhubarb to 3 inch strips an add to a saucepan with the 40g of caster sugar, add the diced stem ginger, add the vanilla if using and then add  just enough water to cover half way up the rhubarb (around 100mls)
Add a lid to the pan and bring to the boil.
Turn the heat down and simmer the rhubarb for 5 minutes until soft when pierced with a knife.  Turn the pan off and remove the lid to stop the rhubarb cooking any further.
Remove the rhubarb onto your plate with a slotted spoon and add the pan back to the heat with all the juices in.
Boil the juices rapidly over a high heat to reduce them and intensify the flavour.
Once it’s the consistency of gravy turn the pan off and either pour the juices over the rhubarb for added flavour or allow the juices to cool and pop them in the fridge to spoon over desserts later in the week!  Literally liquid gold in my opinion and perfect over ice cream!!

So now you’re ready to get your crumble out of the oven and spoon (carefully) over the rhubarb!
That’s it done! serve with custard and lashings of it! Enjoy.

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