Allotments 4 All

Hi Guys,

I am fed up seing a my OH recipies on the backs of envelopes and though i would share

10 sticks of rhubarb
4 tbsp water
8 tbso caster sugar
1 tsp powdered ginger
110g butter (softened)
110g demerara sugar
180g flour

Cut rhubar into 3 inch long sticks and place on oven tray sprinkle with water and caster sugar. Roast in oven for 10 mins @ 180C

Once cooked remove from the oven sprinkle over the ginger and mix well.

Fill an ovenproof dish about 1 1/2inch deep with rhubarb

Rub the butter into the flour and sugar to make the crumble topping sprinkle over the rhubarb and bake in the oven for 20 min.

Remove and allow to cool before eating.

Thank you, will try this one today  ;D

 :P :P :P
And home made custard to ease it down.
Heaven sent me thinks.
Thanks for sharing

I see this is an old recipe resurrected but it was enough to inspire me Cambourne  :)

I saw this post 10 mins ago,ran into the garden, chopped down the rhubarb and assembled as instructed, didn't have any ginger so exchanged for a dash of nutmeg, thanks Cambourne, I know my son will be so pleased when he gets home  ;D

Very tasty  ;D

Agreed, delicious!  ;D

I tried this recipe today and it was delicious.

Hope i am not trying to teach ladies to suck eggs, but have you tried making the crumble seperate so it is more crispy and served seperate.By puting it into a greased square baking tin, slightly compressing it then bake.

i havent tried that, maybe its worth a try.
TBh im 31 and this has been the firstime ever that i have made crumble. I actually finished mine today under the grill to make the topping nice and cripsy  ;)

Even the kids tried it, because they actually harvested the rhubarb themselves.

If you bake the crumble seperate then it gives you the option of having it as you like it.
Crumble on the bottom with rhubarb and custard over the top (soggy crumble)
Rhubarb on the bottom crumble then custard on the top (not so soggy crumble)
Rhubarb and custard on the bottom crispy crumble on the top

Funny, I made apple and rhubarb crumble this weekend! Gorgeous! I have never had so much rhubarb as this spring.

I do crumble the same as you Davyw1, I love crunchy crumble.

I do loads then whats left over goes amazingly well with ice cream!! ;D ;D

Don't know where I got this tip from, but for years I've always sprinkled cold water over the crumble before baking it, to get a crispy top.  It works well. I just run the tap, and keep dipping my fingers in it and shaking over the crumble.

A dash of elderflower wine before adding the topping gives rhubarb crumble just that something extra!

Tricia

I love both rhubarb and crumble, so the best of both worlds

Try making your crumble topping with half flour & half porridge oats - very moreish & lovely texture!!

Debs