Rhubarb Crumble

18 May

Rhubarb rhubarb rhubarb, I know, how do you make rhubarb edible?! Firstly I for one have always liked rhubarb (although my dad has often served very sour rhubarb puddings!) whether its a crumble, in a pie or as a summer trifle, you just have to balance the sour with sweet!!!

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Ingredients:
For compote:
250g Chopped rhubarb
100g Caster sugar
2tsp Vanilla

150g Fresh chopped rhubarb

Crumble:
500g Rolled oats
50g Muscoavdo
1/2tsp Ground cinnamon

Estimated time: 40 minutes

Directions:

Firstly the compote, you can of course make a crumble without the compote but I like having the different textures of rhubarb 🙂 so wash your fresh rhubarb'(just in case there is any dirt on them from when they were picked) once washed chop them into small squares and put them all into a large saucepan. To the pan add your caster sugar and the vanilla, give this a rough stir and put onto the hob. Heat this gently until the sugar starts to dissolve and the rhubarb will start releasing water.

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As soon as water starts to appear in the pan you can turn up the heat and start reducing the rhubarb. More water will appear, don’t worry it won’t change the flavour, but it will prevent the rhubarb from burning. Allow it to cook down until you are only left with a few pieces that are firm. Once at this stage take off the heat and leave to one side.

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Now in your chosen dish chop the rest of your rhubarb (150g) into bite size pieces, make sure they cover the bottom. Sprinkle some Muscovado sugar over them.

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Carefully spoon your cooled compote on top of the chopped rhubarb, try to make it cover all of the chopped rhubarb so that it will be an even amount when it’s all cooked.

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In a bowl weigh your oats and sugar. Stir the Muscovado into the oats, try to make sure that there aren’t any big lumps of sugar left before mixing in the cinnamon.

Now simply sprinkle the crumble topping over the rhubarb. This crumble won’t go as crumbly as normal crumble, but is a lot healthier than butter, sugar and flour!!

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Place this in the oven at 180c and bake for 20-25 minutes, the topping will go slightly golden when done!!

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Be careful not to burn yourself when it’s done!!! This is so tasty, and makes you excited for spring and rhubarb!!!!!!! And I bet that’s a thought you’d never have :p enjoy everyone!

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4 Responses to “Rhubarb Crumble”

  1. dannignt May 18, 2013 at 3:26 pm #

    Gosh this looks good. I’ll have to give this a whirl!
    Thanks for the follow 🙂
    Danni

    • justthebasicscooking May 18, 2013 at 3:29 pm #

      You’re welcome, I’m glad you like it, rhubarb is a very tasty thing 🙂 let me know how it goes!!

  2. carla @ eat sweet. by carla sue May 23, 2013 at 7:33 am #

    Yum! I have only ever had rhubarb once, in a jam, and absolutely loved it. I have never cooked with it before, but this crumble looks sooooooo good! 🙂

    • justthebasicscooking May 27, 2013 at 3:45 pm #

      Rhubarb is amazing, it’s a shame that people don’t really know how to use it, or what to do with it. Rhubarb jam sounds so tasty! I hope you have fun experimenting with this!!!!

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