26 May 2011

Rhubarb and Ginger Crumble

Rhubarb season is upon us and one of my favourite things to do with it (aside from dip in in sugar and crunch away) is make a crumble. Crumbles are probably the easiest and tastiest desserts to make and are delicious with custard and ice cream as well as on their own. This recipe was a bit of an experiment but judging by the rate at which it was eaten it was quite a success so I thought I would share it with you guys.

For the crumble
  • 100g finely chopped almonds
  • 100g cold butter or margarine
  • 150g wholemeal flour
  • 50g granulated sugar
  • 75g brown Sugar
  • 1 tsp of ground cinnamon
For the  base
  • 200g fresh rhubarb
  • 1 tsp freshly grated ginger (can be more if you want a little extra spice)
  • 2 tbsps brown sugar
  • 1 can of ginger beer
* please note that these measurement are approx. as I tend not to weigh when I bake so feel free to add more or less of something if you need to.

Preheat the over to 180°c

Cut the rhubarb into 1" - 2" chunks then place into a saucepan with the sugar and ginger beer and simmer until tender.

Once the rhubarb is tender drain the excess juice off then place the rhubarb into a baking dish and mix in the grated ginger.

Mix all the ingredients for the crumble together until it resembles breadcrumbs, you can do this by hand or by using a food blender by using short pulses.

Put the crumble mix on top of your rhubarb base and place into the over to cook for 15 - 20 minutes.

Remove from the over, serve and enjoy!

Eat & Stay Healthy

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