Rhubarb Crumble



Found some rhubarb!

Someone told me the secret of a good crumble topping.  Something I have bewailed my inability to make.  It seems the answer is so simple:  Sprinkle. Do not press down.

Rhubarb Crumble

  • 4 cups sliced rhubarb  (or apple and rhubarb) packed

cook in a pot with

  • 1 cup sugar
  • 4 teaspoons cornflour mixed in 1/2 cup water
  • zest of one orange or lemon (or a drop of ess. oil)
  • 1/2 tsp cinnamon
  • 2 or 3 cloves
  • pinch nutmeg
until it boils and the mixture thickens.

For the topping:

  • 1/2 cup  brown sugar
  • 1/2 cup rolled oats
  • 1/2 cup  flour
  • 1/3 cup butter, softened
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch of salt

Heat oven to 200C.  Grease the bottom and sides of an 20cm baking dish.  Put the stewed rhubarb in.  Rub together all the ingredients for the topping and sprinkle evenly on top.  Do not press down.  Bake for 30 minutes or until the topping is golden brown.  Serve hot or cold, with whipped cream, ice cream or custard.  Or all three…

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About Alan

Alone in a sea of spinifex.
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