Rhubarb Season - Warming Crumble

RHUBARB  SEASON

We have found the best Rubarb - Crimson Crumble! Our customers when they buy it also get our Rhubarb & Apple Crumble,  Rhubarb Cordial or Rhubarb Cake Recipe and we get such fantastic feedback we thought we would share it with you.  The wonderful thing about this Rhubarb Crimson Crumble is that the stems are not too thick, the plants bulk up really well and there is plenty to be had all year round which is a great thing if you love Rhubarb as we do - we have five plants in the garden and manage to use it all whether it be for Rhubarb cordial, baking or for a scrumptious Rhubarb Crumble with lashings of icecream for a warming winter dessert.

Probably the thing that I love the most about this Rhubarb is the fact that it has the most beautiful pale pink colour when cooked., not like the older varieties that often turn a mushy green colour when cooked. 

We thought we would also share with you our best ever Rhubarb  & Apple Crumble recipe, it is easy and quick and the crumble is delicious!

I N G R E D I E N T S

5 large Rhubarb stalks, trimmed and chopped

3 large Granny Smith apples, peeled cored and sliced into eighths

1/4 cup of Caster sugar - Raw or White is fine

1/3 cup of self- raising flour

1/4 cup plain flour

1 teaspoon of ginger

100g butter - chilled and chopped into pieces

1/2 cup rolled oats - I use Harraways organic  whole grain rolled oats - you can replace the oats with crumbled gingernuts which is also a very nice option

1/2 cup of brown sugar

Note: I actually do double crumble as just love it and if you think it is too much you can actually freeze the balance of it for the next one!

M E T H O D

Preheat the oven to 180 degrees Celcius and grease a large ovenproof dish.

Combine the rhubarb, apple, caster sugar and 2 tablespoons of cold water in the prepared dish.  Cover with foil and bake for 20-25 minutes or until the fruit is just tender.

Sift the flours and ground ginger into a bowl.  Using your fingertips, rub the butter into the flour mixture until it resembles breadcrumbs.  Stir in the oats and brown sugar.  Remove and discard the foil from the fruit. Sprinkle the crumble mixture on top.

Bake for a further 20-25 minutes until the crumble is golden.  Serve with lashings of freshly whipped cream and Lewis Road Creamery Hokey Pokey Icecream or homemade custard...yum!

RHUBARB BATONS FOR BAKING

It also works really well used as batons for baking tarts as it holds its shape.  I simply chop the Rhubarb into pieces for baking pop them into a bowl and sprinkle over a tablespoon of caster sugar, roll the pieces around to coat them and then put them onto a baking tray with some brown parchment paper and bake at 120 degrees Celcius until they are just soft then allow to cool and use to top my cheesecakes and tarts.