Rhubarb Crumble?

x_raphael_xx

mrbadexample wrote: »

As far as the crumble goes, I'll never put oats in my crumble again. They just sucked all the moisture from the fruit, leaving it very, very stodgy. Very disappointed.

Oh, I thought oats was a great idea to add to the topping! Now I'm in a quandry! :rotfl:

jasmin10

In my new house I have acquired some lovely Rhubarb and have made Rhubarb crumble several times, but each time the crumble is soggy and not crunchy. What am I doing wrong.

This is the recipe I follow:-

10 sticks of rhubarb
4 tbsp water
8 tbsp caster sugar
1 tsp powdered ginger
110g/4oz butter, softened
110g/4oz demerera sugar
180-200g/6-7oz flour

To serve:
ice cream or double cream
Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Cut the rhubarb into 7½cm/3in long sticks and place on an oven tray, sprinkle with the water and caster sugar and roast in the oven for 10 minutes.
3. Once cooked, remove from the oven, sprinkle over the ginger and mix well.
4. Fill an ovenproof dish about 4cm/1½in deep with the rhubarb.
5. Rub the butter into the flour and sugar to make the crumble toppping. Sprinkle over the rhubarb and bake in the oven.

MRSTITTLEMOUSE

My daughter makes the best crumble I have ever tasted,(much better than mine I have to admit).She uses wholemeal flour and uses 2/3 flour to 1/3 ground almonds.It is realy tasty and very crumbly.

annamc75

I find that rhubarb can be very wet if you pre cook - I use raw rhubarb and chop it into half inch pieces and cook in a deep dish so that your crumble mix goes on as a thick layer (so doesnt absorb in the water released from the rhubarb as it cooks).

Use a fork to rake over the topping so that it remains loose and crumbly.

Crumble made with a mix of oats and flour is very nice and has a sort of flap jack taste to it.

count_rostov

I usually use my mother's ratio for crumble topping which is the same as her phone number so it's easy for me to remember 3 (sugar) 5 (butter) 8 (flour)oz. She/I often mix oats or nuts with the flour to make up the 8 oz. She/I usually use muscovado or demarara sugar.

mrbadexample

I wouldn't recommend oats in the crumble mix. The only time I've tried it, it absorbed all the moisture from the fruit and went very stodgy.

NualaBuala

Hi folks,

I had a look at the rhubarb ideas section but I couldn''t find a basic rhubarb crumble recipe - everyone seemed fed up with it and was looking for more exciting ideas!

I'm not sure if I need to stew the rhubarb first? Also, if anyone can tell me how to make a nice crumble topping using wholemeal and oatflakes that would be great - that's my attempt to be healthy!

Thanks,

Nuala

Pink.

Hi NualaBuala,

These threads may help:

Rhubarb Crumble?

how to make crumble

healthy crumble?

Pink

NualaBuala

Thanks Pink, plenty there to inspire me!

I'm also going to make banana bread using bananas that are almost crawling out of the fruit bowl.

I'm determined not to throw out any more fruit and veg so this will be putting them to good use and I needn't feel guilty when I'm scoffing them over the weekend!

pinkteapot

At the weekend I successfully made a rhubarb crumble for the first time in my life! :T

Anyway, in March we've got friends coming to stay for the weekend. I'm thinking about meals where I can do most of the work in advance (1-2 days in advance) and just reheat or do the final cooking on the days. This is so I don't spend the entire weekend in the kitchen.

To have a crumble for dessert one night, am I best to:

1) Fully make and cook the crumble beforehand, then reheat it on the day (can I cover it in foil to reheat it in the oven to stop the top burning?)

2) Assemble the crumble, store it in the fridge and cook on the day? (will the uncooked crumble mix turn into a soggy mess on top of my briefly pre-roasted rhubarb?)

3) Put the pre-roasted rhubarb in the crumble dish in the fridge, along with a separate bowl of my crumble mix, then throw the crumble mix on top and put it in the oven on the day?