Rhubarb Crumble
Another great, British classic.
The easy way to remember the crumble mix is simply to remember to '1-2-3': one part sugar, two parts butter, three parts flour.
Serves 4 - 6
Ingredients
1.2 kg / 2.5 lbs cooking rhubarb
85g / 3oz brown sugar
1/2 Tsp cinnamon
1/2 Tsp ginger, ground
For the crumble:
85g / 3oz granulated sugar
170g / 6oz butter / margarine
340g / 12oz plain flour
1/4 Tsp salt
Mise-en-Place:
Preheat the oven to 180°C / 350°F
Cut and wash the rhubarb
Weigh all the ingredients
Grease the baking dish
Method:
Toss the rhubarb with the sugar and spices. Pour into the baking dish (If using individual ramekins, be generous as the rhubarb will shrink as it cooks!)
Make the crumble:
In a mixer or by hand
Rub or mix all the crumble ingredients together (you can rub the mix until it resembles 'breadcrumbs' or for a more rustic look leave larger lumps)
Layer the crumble over the rhubarb
Bake 25 - 30 minutes
When done the rhubarb should be bubbling and the crumble should be gently browned
Presentation:
Use a circular cutter or mould to cut a portion, slide a palate knife under the cutter and still holding the cutter in place gently lift the portion onto the service plate. Only then should you gently remove the cutter / mould
Or if using individual ramekins simply place off-centre on a service plate
Serve with custard or ice cream
Chef Tip: Presentation tip
Some fruits hold their shape better than rhubarb (apple, plums etc) Cook the fruit and crumble separately (be careful, the crumble will brown faster without the fruit so ensure it doesn't burn)
When the ingredients have cooked arrange them in a mould, first the fruit, then the crumble. Cooking and layering the crumble separately will ensure that you get greater centre height giving you a better presented dish
Chef's Insight : Rhubarb is a native of northern asia, contains essential minerals: magnesium, iron and is also a good source of vitamins. The English brought this vegetable to Great Britain during their trading exploits and later adapted rhubarb to its cuisine during the 18th Century, the sourness is due to a high acid content thus it must always be cooked and sweetened with sugar to make it edible and palatable
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| Rhubarb crumble with ice cream |
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| Cut and wash the rhubarb, toss together with the sugar and spices |
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| Grease the baking dish / ramekin with butter |
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| Add the rhubarb (apple also pictured) to the baking dish |
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| 'Rub in' the crumble mix (this is where the sugar, butter and flour is combined) |
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| 'Rub in' until the mix resembles 'coarse breadcrumbs' |
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| Add the crumble to the baking dish. Be generous as after baking the ingredients will shrink |
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| Bake for 25 - 30 minutes. The crumble is done when the fruit bubbles and the crumble has gently browned |
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| Cooking and plating separately? First layer the fruit, off centre on the plate |
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| Then use a mould to add the crumble, gently remove the mould to avoid collapsing |
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| Serve with ice cream or crumble |
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