Rhubarb crumble recipe: 4 easy steps to make rhubarb crumble at home
RHUBARB is the taste of summer in the United Kingdom, and it’s easy to grow at home. Here’s how to prepare a delectable rhubarb crumble in four simple steps.
Rhubarb has a striking appearance, with large leaves and pink or red stems. The flavor is concentrated in the stalks, which can be eaten raw or cooked. Rhubarb can be plucked as soon as it appears to be ripe, with tall stalks and completely unfolded leaves.
You can pick your rhubarb plant until August, when it’s best to let it recover for the next year.
Feel down the stem towards the base and pull sharply upwards to remove it.
Cooking rhubarb may be favored by persons with sweeter tastes, as raw rhubarb can be excessively tart.
Rhubarb is traditionally simmered, poached, or even roasted, with sugar added to soften the flavor.
Making a rhubarb crumble, which sometimes includes other flavors like almond and orange, is a popular technique of cooking with rhubarb.
Adding port or other fruit, such as apples or blackberries, to the rhubarb crumble is also a fantastic way to change it up.
Any guests will beg you for the recipe if you serve it warm with lashings of custard.
So, if you want to make your own rhubarb crumble, keep reading to learn how to accomplish it in four simple stages.
BBC Good Food has provided this recipe.
500g rhubarb, cut into thumb-length slices, into a saucepan
If using, add 100g golden caster sugar and three tablespoons port.
Cover and cook for 15 minutes on a very low heat, adding extra sugar if desired.
Pour the rhubarb into a medium baking dish when it is mushy (but still holds its shape) and sweet enough.
Preheat the oven to 200 degrees Fahrenheit/180 degrees Fahrenheit fan/gas 6.
To prepare the topping, combine 140g self-raising flour and 85g chilled butter in a light, crumbly mixture using your fingertips.
If using, mix with 50g light brown muscovado sugar and 50g chopped walnuts. Using your hands, combine the ingredients.
Bake for 30 minutes, or until golden brown on top, after scattering the topping over the rhubarb.
Serve with a large jug of thick vanilla custard while it’s still hot.