Thursday, 14 January 2016
Rhubarb crumble recipe
Crumbles are also known as Brown Betty's, and you can make them either as sweet or savoury. This is original from Britain.
Did you know the fruits most used for crumbles are apples, blackberries, peaches, gooseberries, plums and of course rhubarbs.
They became popular in Britain during the Second World War, because the topping was an economic alternative for pastries on pies. That is not counting the fact it was and is extremely simple and easy to make.
Here is a list of the rhubarb crumble my husband made for me.
100g caster sugar
85g unsalted butter
140g self raising flour
50g brown sugar
50g pecan nuts, crumbled (optional)
Preheat your oven to 200 degrees Celsius or 392 degrees Fahrenheit.
In a pan, add your caster sugar, clean and cut up rhubarb and a spoon of water.
In a low heat, let the rhubarb cook for 15 minutes, stirring every now and again.
In a bowl, add your room temperature butter, flour, brown sugar and crumbled pecans. Mix it and mush it up until all ingredients are well blended.
In an oven dish, add your cooked rhubarb, and spread it evenly.
Add your flour mixture on top of the rhubarb also spreading it evenly.
Put your dish into your oven for about 30 minutes or until the top looks golden brown.
Serve hot with some cream, custard, or ice cream or just by itself if your prefer.
Have you ever had rhubarb crumble before?
Do you like it?
Leave me a comment letting me know.