Saturday, October 17, 2015

Food - Recipe - Rhurbarb Crumble

Hi guys, long time no see!! With now autumn coming in its comfort for me to have on my own as my parents are in Australia on holiday for 3 weeks (lucky!) so it’s house sitting and exploring Weymouth again (cheap break for me), and with the final of the bake off showing in less than 10 minutes! It’s time for a recipe again, you can swap the rhubarb for any other fruit apples and both pears would suit this perfectly!

Rhubarb Crumble 


• 400g of Rhubarb, washed and chopped 
• 200ml water 
• Juice of 1 lemon 
• 9g sweetener (I used spendla) 
• 1 tsp Ground Ginger 

Crumble Topping 

 • 55g Wholemeal Plain Flour 
• 55g Oats 
• 75g Soft Light brown Sugar 
• 75g Margarine 
• ½ tsp Baking Powder 


1. Pre-heat oven to 200°C /180°C Fan / 350°F / Gas Mark 4
2. Place the water and lemon juice in a pan, on a high heat till it reaches boiling point, and then add the chopped rhubarb in to the pan along with the sweetener and ginger. 
3. Cook in the pan till soft, but not all completely mushy 
4. To make the topping add all the topping ingredients to a bowl and rub together till a crumble mixture forms and all the fat is rubbed in. 
5. Once the rhubarb is cooked, place in a heat proof casserole dish or similar, and then place the crumble topping on top of the stewed fruit. 
6. Bake in the oven for about 25 -30 minutes till golden on top and the fruit is bubbling 
7. Serve warm with Cream, custard or ice cream

I’m Sharing this with: 

Cook Blog share which is been hosted by Hijacked By Twins

No Food Waste Challenge - hosted in October by Veggie Desserts
The Rhubarb in this crumble was reduced to clear!


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