Crumbles are delicious, warming puddings that fill the kitchen with great aromas and rich flavours, and they don’t have to be stodgy. Geoff’s recipe for rhubarb crumble serves between six and eight people. It’s an excellent dessert to give the family on a cold winter’s night, and it tastes even better made with rhubarb picked fresh from the garden.
To reduce tartness you might consider adding an apple and a pear to the rhubarb.
(Note: rhubarb leaves are poisonous, use only the stalks.)
Ingredients
- 6 stalks rhubarb
- 1 apple (optional)
- 1 pear (optional)
- 2 tablespoons white sugar
- juice of half a lemon
- juice of half an orange
- sprinkle of icing sugar
Topping
- 80gms butter, chilled
- 1/2 cup plain flour
- 1/3 cup brown sugar
- 1/3 cup rolled oats
- 1/3 cup walnuts, chopped (optional)
Method
Wash rhubarb well and cut into 3-4cm lengths. If using the apple and pear, halve them, remove the cores, then cut into slices. Put the fruit into a greased 2-litre (8-cup) pudding basin, along with the sugar and lemon juice. Toss well and then pour the orange juice over the top.
To make the topping, put the butter and flour into a food processor and process until it is a bread crumb consistency. Transfer to a bowl and add the brown sugar, rolled oats and if using, the walnuts. Scatter evenly over the rhubarb.
Bake in preheated 180