Rhubarb Crumble

rhubarb crumble, are you looking for these recipes? check this for the best rhubarb crumble:

Apple & rhubarb crumble

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 500g (about 3 large) granny smith apples, peeled, cored, cut into thin wedges
  • 1 bunch rhubarb (about 450g), trimmed, washed, cut into 4cm lengths
  • 2 tablespoons caster sugar
  • 1 cinnamon stick
  • Icing sugar, to dust

Crumble

  • 2 tablespoons plain flour
  • 60g reduced fat polyunsaturated margarine
  • 90g All-Bran Fibre Toppers
  • 50g (1/2 cup) rolled oats
  • 55g (1/4 cup) firmly packed brown sugar
  • 1/2 teaspoon ground ginger

Method

  • Step 1
    Preheat the oven to 180°C or 160°C fan forced. Lightly grease a 1.5L (6 cup) capacity oven proof baking dish.
  • Step 2
    To make the filling, place the apples, rhubarb, 80ml (1/3 cup) water, sugar and cinnamon in a medium size saucepan over a medium heat. Simmer, covered, for 8-10 minutes, or until apples and rhubarb are just tender. Remove and discard cinnamon stick.
  • Step 3
    Meanwhile, place the flour, margarine, All-Bran Fibre Toppers, oats, sugar and ginger in a large bowl. Use your fingers to rub in the margarine until well combined and large crumbs form.
  • Step 4
    Spoon the fruit into the prepared dish, sprinkle the topping evenly over the fruit. Bake for 20 minutes or until golden and bubbling. Serve dusted with icing sugar.

Rhubarb crumble

Image credit: Oliver Ford – taste.com.au

Ingredients

  • 10 stalks of rhubarb, rinsed and chopped
  • 75g caster sugar

Crumble topping

  • 125g cold unsalted butter, chopped
  • 175g plain flour
  • 50g brown sugar
  • 25g raisins

Method

  • Step 1
    Preheat oven to 170°C degrees.
  • Step 2
    Place rhubarb and caster sugar in a saucepan over medium low heat and cook for 5 minutes, stirring occasionally. Remove from the heat and set aside.
  • Step 3
    Prepare the crumble topping by roughly rubbing the butter with the flour and brown sugar, then stir through the raisins. Pour the rhubarb mixture into a 4-cup capacity oven-proof dish or four 1-cup capacity oven proof ramekins. Sprinkle the crumble mixture on top. Bake for 15 minutes. Serve warm with custard.

Apple and rhubarb crumble tarts

Image credit: Ian Wallace – taste.com.au

Ingredients

  • 1 sheet (25cm) ready-rolled shortcrust pastry
  • 2 granny smith apples, peeled, cored, coarsely chopped
  • 1/2 bunch rhubarb, trimmed, coarsely chopped
  • 1/3 cup (70g) caster sugar
  • Double cream, to serve

Oaty crumble

  • 50g butter, softened
  • 1/4 cup (55g) brown sugar
  • 1/2 cup (75g) plain flour
  • 1/2 cup (50g) rolled oats
  • 1 teaspoon ground cinnamon

Method

  • Step 1
    Preheat oven to 200°C. Line four 10cm (base measurement) fluted tart tins with removable bases with the pastry. Trim the edges. Place in the fridge for 15 minutes to rest.
  • Step 2
    Meanwhile, place the apple, rhubarb and sugar in a large saucepan over medium-low heat. Cook, gently stirring occasionally, for 10 minutes or until apple and rhubarb have released their juices and are just tender. Remove from heat. Taste and add more sugar if required.
  • Step 3
    To make the oaty crumble, place the butter, sugar, flour, oats and cinnamon in a medium bowl. Use your fingertips to rub the butter into the mixture until just combined.
  • Step 4
    Place the pastry cases on an oven tray. Line the pastry bases with baking paper and fill with rice or dried beans. Bake in preheated oven for 8 minutes. Remove the paper, rice or beans and bake for a further 5-7 minutes or until golden and crisp. Remove from oven. Spoon the rhubarb mixture evenly among pastry cases. Sprinkle with the crumble mixture. Return to the oven and bake for 10 minutes or until the crumble mixture is golden brown and crisp. Serve warm or at room temperature, topped with a dollop of double cream, if desired.

Baked apples with rhubarb crumble

Image credit: Ben Dearnley – taste.com.au

Ingredients

  • 500g rhubarb, washed, trimmed, stems cut into 3cm pieces
  • 60g caster sugar
  • 1 cinnamon stick
  • 1 vanilla bean, split
  • 1/3 cup sultanas
  • 4 large Granny Smith apples

Crumble topping

  • 150g plain flour
  • 1 teaspoon baking powder
  • 75g demerara sugar
  • 75g rolled oats
  • 1/2 teaspoon ground cinnamon
  • 75g unsalted butter

Method

  • Step 1
    Place the rhubarb, caster sugar, cinnamon stick and the vanilla bean and seeds in a saucepan with 1/3 cup water. Bring to the boil, then reduce heat to low and cover. Simmer for 5 minutes or until the rhubarb is soft but still has some shape, then stir in the sultanas.
  • Step 2
    Slice the tops off the apples and remove the cores. Fill the hollows with the rhubarb mixture, piling it up on top. Place the apples in a lightly greased, shallow baking dish.
  • Step 3
    Preheat the oven to 180°C.
  • Step 4
    To make the topping, place the flour, baking powder, demerara sugar, oats, cinnamon and butter in the bowl of a food processor and process to combine. Cover the tops of the rhubarb-filled apples with the crumble mixture, pressing down only slightly. Bake in the oven for 25 minutes or until the crumble is golden. Serve the baked apples with cream or ice-cream.

Ginger and rhubarb crumble

Image credit: Mark O'Meara – taste.com.au

Ingredients

  • 1 bunch rhubarb, trimmed and cut into 3 cm pieces
  • 1 tablespoon lemon juice
  • 1/3 cup caster sugar
  • 2 Granny Smith apples, peeled, cored and sliced
  • 1 tablespoon finely chopped glace ginger
  • 2/3 cup plain flour
  • 1/2 teaspoon ground ginger
  • 90g butter, cubed
  • 1/3 cup raw sugar
  • Yoghurt, to serve

Method

  • Step 1
    Preheat oven to 200°C. Lightly grease a 4 cup ovenproof dish. Place rhubarb, lemon juice and caster sugar in a medium saucepan. Stir over low heat until sugar has dissolved.
  • Step 2
    Increase heat, cover and simmer for 5 minutes or until just tender. Stir in apple and ginger. Place in the prepared dish.
  • Step 3
    Place flour, ground ginger and butter into a food processor and process until like fine breadcrumbs. Stir through raw sugar.
  • Step 4
    Sprinkle over fruit and bake for 30-35 mins or until golden. Serve with yoghurt.

Apple and rhubarb crumble

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 1 bunch (425g) rhubarb, trimmed, cut into 2cm pieces (see note)
  • 3 granny smith apples, peeled, cored, thinly sliced
  • 2 tablespoons caster sugar
  • 1 teaspoon orange rind, finely grated
  • 2 tablespoons orange juice
  • 1 cup self-raising flour
  • 2/3 cup brown sugar
  • 80g butter, chilled, chopped
  • Thickened cream, to serve

Method

  • Step 1
    Preheat oven to 180C/160C fan-forced. Grease a 1.5-litre (6-cup-capacity) ovenproof dish.
  • Step 2
    Combine rhubarb, apple, caster sugar, orange rind and juice in prepared dish. Bake, covered, stirring once, for 30 minutes or until fruit is just tender. Remove from oven.
  • Step 3
    Meanwhile, combine flour and brown sugar in a large bowl. Add butter. Using your fingertips, rub butter into flour mixture until mixture resembles coarse breadcrumbs. Sprinkle over rhubarb and apple mixture.
  • Step 4
    Bake, uncovered, for 25 to 30 minutes or until crumble is golden brown. Serve with thickened cream.

Leave a Reply

Your email address will not be published. Required fields are marked *