Fabulous Rhubarb Cardamom Crumble Recipes

FABULOUS RHUBARB & CARDAMOM CRUMBLE

Steps:

• Preheat the oven to 180c / 350°F Arrange the rhubarb in a 2.25 litre baking dish & add the cardamom pods. Scatter the caster sugar over the rhubarb.
• To make the topping, place the flour in a large bowl & using your fingers, rub in the butter to form fine breadcrumbs.
• Stir in the sugar & flaked almonds, then scatter the mixture evenly over the rhubarb. Bake for 30-35 minutes, until the topping is golden.
• Serve with cream, custard, ice cream or mascarpone!

LUXURY RHUBARB CRUMBLE

Steps:

• Preheat oven to 180C/350F/Gas 4 and lightly grease a 9-inch round pie tin with butter.
• Put all crumble topping ingredients into a food processor and blitz until ingredients are well mixed but not too finely chopped.
• Place all crumble filling ingredients into a pot and cook for around 5 minutes over a medium heat on the stove stirring until all sugar has dissolved and the rhubarb has softened but still retaining some shape.
• Pour crumble filling into the greased pan and place the crumble topping on the filling , use your fingers to 'loosen' the crumble to create rough texture , do not smooth the crumble over.
• Bake in oven for around 25 minutes.
• Serve immediately alone or with clotted cream/ice-cream but if you serve the crumble after it has cooled then re-heat in oven for 5 minutes in the same temperature it was baked inches.

RHUBARB CARDAMOM LIME MUFFINS

Steps:

• Preheat the oven to 400° just before baking.
• A: For the Rhubarb Mixture: In a mixing bowl, combine the rhubarb, sugar, cardamom, cloves and lime zest. Cover lightly with plastic wrap and let macerate for at least 30 minutes. Mixture should appear very juicy when maceration is complete.
• B: For the Streusel Topping: In a small mixing bowl, add the dry ingredients, then cut in the butter until mixture is evenly crumbly. Set aside.
• C: For the Batter: In a large mixing bowl, sift the flour, baking powder, baking soda, and salt, and then add sugar. Whisk thoroughly to distribute the chemical leaveners. Reserve for a moment.
• In a different small bowl, whisk the egg briefly, and then whisk in the melted butter (or vegetable oil), yogurt, and milk.
• Pour the liquid ingredients and the rhubarb mixture over the dry ingredients, and stir quickly and gently with a large, flexible rubber spatula just to evenly moisten. The batter should still be lumpy.
• Lightly spray a traditional 12-unit muffin pan with vegetable spray. Divide the batter among the cups, letting the batter mound naturally. The cups should be nearly full.
• Sprinkle the streusel topping on top of each muffin and then press it down lightly into the batter (so that it doesn't fall off during baking).
• Bake immediately at 400° for about 15-20 minutes or longer if needed, until a toothpick inserted into the center of a muffin comes out clean (mine were ready at 15 min).