Menu
The crumble can be baked straight away or chilled for up to 24 hours before baking.
Most packs of rhubarb weigh about 400g/14oz so that is the quantity in the recipe, but if you’re growing your own, feel free to add one or two more stalks plus a teaspoon of caster sugar per stalk.
As the rhubarb season is short, and pink rhubarb season even shorter, here are some variations to use up excess rhubarb in crumbles:
Ginger, rhubarb and apple: Swap the ground cinnamon for ground ginger, or dice 3 balls of stem ginger and stir it through the cooked fruit before topping with crumble.
Rhubarb, apple and coconut: Swap 50g/1¾oz plain flour for 100g/3½oz desiccated coconut.
Rhubarb, apple and blueberry: Reduce the rhubarb to 300g/10½oz and add 125g/4½oz fresh or frozen blueberries to the fruit mixture, just before adding the crumble topping.
This crumble will make a great dessert for the whole family – the topping is generous so there will be plenty to go around. You can use either cooking or eating apples – cooking apples collapse when cooked, whereas eating apples will keep their shape and texture, so choose your favourite or simply use up what you’ve got.
Solo Performance -Butterfly Effect- Saturday, July 1, 2023 @GRIT at shibuya
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.