Rhubarb Crumble with a Tutti Fruiti Twist
What you need 3½oz/90g plain or wholemeal flour (or a
combination) 2oz/50g rolled oats 1 tbsp poppy seeds 2oz/50g demerara sugar 4oz/110g butter 1lb/450g rhubarb 2 tsps ground ginger (optional) How
to bake … Preheat the oven to 190C (170C Fan), 375F/Mark 5. Grease an 8 inch/21 cm baking dish. Melt the butter gently in a pan. Mix together the flour, oats, poppy seeds, and sugar in a bowl. Stir in the melted butter and make up small patties from the mixture. Freeze these for 10 minutes.  Cut the rhubarb into chunks, place on a baking tray, sprinkle with demerara sugar and pre-cook in the oven for 15 minutes. I usually add 2 tsps of ginger to the rhubarb while the crumble mixture freezes for an extra tangy flavour. Place the Rhubarb in a baking dish. Remove the patties from the freezer and crumble in large and small
pieces over the fruit. Bake for about 35 minutes until the top is golden. Allow
to cool slightly. Serve with ice cream or crème fraiche.  Meryl says : We often make Rhubarb Crumble but this recipe for Tutti Frutti Rhubarb Crumble has a slight twist. You melt the butter for the crumble rather than rubbing it into the flour. Enjoy! |
And here are more of
Grandma Abson’s Yorkshire Recipes
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