Author Topic: Rhubarb Crumble  (Read 15 times)

codfather

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Rhubarb Crumble
« on: October 19, 2018, 11:25:37 AM »
Rhubarb Crumble





500g rhubarb, chopped into chunks the length of your thumb
100g golden caster sugar
3 tbsp port (optional)

For the crumble topping
140g self-raising flour
85g butter, chilled
50g light brown muscovado sugar
50g chopped walnuts(optional)




1/ Tip 500g thumb-length chunks of rhubarb into a saucepan with 100g golden caster sugar and 3 tbsp port, if using.
2/ Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish.
3/ Heat oven to 200C/180C fan/gas 6.
4/ To make the topping, rub 140g self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping.
5/ Now add 50g light brown muscovado sugar and 50g chopped walnuts, if using. Mix together with your hands.
6/ Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.