Wednesday, 8 June 2011

Rhubarb season: rhubarb crumble

900g rhubarb
115g caster sugar
grated rind and juice of 1 orange
225g wholemeal flour
115g butter
115g soft brown sugar
1tsp ground ginger

1. Preheat the oven to 190 degrees C. Cut the rhubarb into 2 cm lengths and place in a 1.7 l ovenproof dish with the caster sugar, orange rind and juice.
2. Make the crumble by rubbing together the flour and the butter until the mixture resembles breadcrumbs. Stir in the brown sugar and the ginger. Spread the crumble evenly over the fruit.
3. Bake for 25-30 min until the crumble is golden brown. Serve warm with ice cream or custard.

this is not rhubarb crumble, obviously
this simply commemorates another marzipane decoration of mine (perfection takes time, but I'm sure I'll achieve it one day)


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