Rhubarb crumble
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Rhubarb crumble is a traditional British dessert. Served with custard, cream or ice cream it is a hearty, filling, and warm feast, best served after a light meal.
Ingredients
- 1 c. brown sugar
- 3/4 c. oats
- 1 c. flour
- 1/2 c. butter
- 1 tsp. cinnamon
- 4 c. uncooked cut up rhubarb
- 1 c. white sugar
- 2 tbsp. corn starch/cornflour
- 1 c. water
- 1 tsp. vanilla
Method
- Mix brown sugar, oats, flour, butter and cinnamon until crumbly.
- Press 1/2 of mixture into a 9 inch square pan.
- Cover crumb mixture with cut up rhubarb.
- Mix white sugar, cornstarch and water. Cook until clear and thick, stirring constantly. Add vanilla and stir.
- Pour over rhubarb. Sprinkle with remaining crumb mixture over the top. Bake for 1 hour at 350°F.
Alternative method
Many cooks use cold butter and rub the fat into the dry ingredients.It is also common not to have a crumble layer on the bottom, just on top of the rhubarb. Finally the cornstarch sauce is frequently omitted. Raw rhubarb and sugar alone are used. The rhubarb juice acts as a sufficient sauce.