Rhubarb Nutty Crumble Recipes

RHUBARB CRUMBLE

Steps:

• Tip 500g thumb-length chunks of rhubarb into a saucepan with 100g golden caster sugar and 3 tbsp port, if using.
• Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish.
• Heat oven to 200C/180C fan/gas 6.
• To make the topping, rub 140g self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping.
• Now add 50g light brown muscovado sugar and 50g chopped walnuts, if using. Mix together with your hands.
• Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.
• Serve piping hot with a big jug of thick vanilla custard. Refer to the tip for a recipe.

RHUBARB NUTTY CRUMBLE

Steps:

• Preheat oven to 375°F.
• Mix fruit, sugar, flour, butter and port in large bowl to combine.
• Divide mixture among eight 1-cup ramekins. Place ramekins on large baking sheet and bake fruit mixture 10 - 15 minutes.
• Meanwhile, prepare crumble:
• Mix golden brown sugar, chopped walnuts, flour and butter in medium bowl.
• Crumble over hot rhubarb mixture, dividing equally.
• Place back in the oven and bake until rhubarb mixture is tender and bubbling, and crumble is golden brown, approximately 20 minutes.
• Serve warm with a scoop of your favourite vanilla ice cream.
• At Manor Inn, they serve crumble with some fresh blackberries, strawberries and a drizzle of strawberry puree with cream.

EASY RHUBARB CRUMBLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Put rhubarb in an 8- or 9-inch round glass baking dish.
• Mix sugar, flour, and eggs together in a medium mixing bowl; pour over rhubarb.
• Prepare crumble in the same bowl: Mix flour, brown sugar, oats, baking powder, and salt until combined. Sprinkle over rhubarb.
• Bake in the preheated oven until rhubarb is soft and top is browned, about 30 minutes.