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Post by fezzarooooo on Dec 16, 2006 20:10:38 GMT
Please
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Post by tabitha on Dec 16, 2006 21:45:33 GMT
Ooooo I bet Pob has. *Runs off to ask*
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Post by Pob on Dec 16, 2006 22:01:09 GMT
Cook the rhubarb in some sugar and a tiny dribble of water until almost cooked, and check sweetness - it should be slightly tart, but not too much.
For crumble the basic recipe is 4oz flour, 4oz sugar, 3 oz marge. I would use wholemeal flour and brown sugar and add crushed flaked or ground almonds, crushed or ground nuts, porridge oats as well.
Take the flour, sugar and marge and work it together with your fingers to make a breadcrumb like mixture, then mix everything else in.
Put rhubarb in ovenproof dish, sprinkle crumble mixture on top, stick in preheated oven at 200C for about 20 minutes until topping is golden brown.
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Post by fezzarooooo on Dec 17, 2006 0:24:18 GMT
Ooohh thank you pobbit you lovely beast gonna try to get some rhubarb & make this for hubby for our anniversary on Saturday... he loves rhubarb crumble & triffle and hasn't had either in aaaaaaages so I'm gonna try and make triffle for Christmas pudding, think he deserves a wee treat wot with him going veggie for me and all
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Post by luap on Dec 17, 2006 9:40:30 GMT
175g/6oz cold marge, grated 350g/12oz plain flour 50g/2oz pecans, crushed 1 tbsp ready-made ginger cake, crumbled 3 tbsp brown sugar 1 tsp maple syrup 150g/5½oz frozen rhubarb, drained 50g/2oz caster sugar
1. Make the crumble topping. Mix together the butter, flour and pecans, then stir through the ginger cake, brown sugar and maple syrup. 2. Heat a pan and add the crumble topping to brown over a gentle heat for 10 minutes. 3. Place the rhubarb in a pan with the caster sugar and heat through. 4. Spoon over the crumble topping to serve.
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Post by fezzarooooo on Dec 17, 2006 11:26:32 GMT
Thanks for that Paul, the cold marge grated is a good tip, I might pop some in the freezer for a bit.
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Post by fezzarooooo on Dec 26, 2006 19:17:18 GMT
Mmmm mmmmmmm mmmmmmmm just finished me rhubarb crumble & chocci swedish glace ;D Used 2oz wholemeal flour 2oz white self-raising flour 3oz brown sugar 3oz pure a scattering of sliced almonds I just threw it in together and squiged it through me fingers, stewed the rhubarb, there wasn't enough so I added some tinned & a lil sugar, sprinkled the top with a lil brown suger & bunged it in the oven at 200 for 25 mins. The crumble was just light enough thanks to the sr flour and the almonds gave it just the right amount of chew.... lovely jubbley
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