Rhubarb Rhubarb ...
Rhubarb Crumble is a very easy recipe and just now makes the most of the season of young tender forced Rhubarb. Grandma added ginger for that extra twist.
For
the Rhubarb
2-3 sticks of forced Rhubarb
2 oz/50g soft brown sugar
1-2 tsps ground ginger
For
the Crumble
4oz/110g plain flour
4oz/110g porridge oats
4oz/110g butter
20z/50g demerara sugar
Preheat
the oven to 160C, 140C Fan, Mark 3.
Prepare
the Rhubarb : Wash and
cut the Rhubarb into chunks. Place them on a baking tray. Sprinkle soft brown
sugar over them. Cook in the oven for about 10 minutes until tender. Remove the
Rhubarb from the oven, place in an ovenproof dish and sprinkle ginger on the
top.
To make
the crumble : Turn the
oven to 180C , 160C Fan, Mark 4. Rub the butter into the flour until it
resembles breadcrumbs. Stir in the porridge oats and demerara sugar. Spread the
crumble mixture over the Rhubarb and bake for 30-35 minutes until golden.
Meryl says : Serve with cream, ice cream, crème fraiche or perfect with custard!
Why not try Grandma's recipe for Rhubarb Tart.
And here are more of
Grandma Abson’s Yorkshire Recipes
No comments:
Post a Comment
Note: only a member of this blog may post a comment.