Friday, May 11, 2007
I hope you're not tired of my rhubarb posts just yet? I know you've had juicy rhubarb muffins, rhubarb & ginger jam and a creamy rhubarb pie already, but as there is still quite a lot of rhubarb left - no wonder, if you look at these pictures - then I've got a few more rhubarb recipes up my sleeve. Here's a crumble to you. You can add grated ginger, finely chopped rosemary, any other nuts (hazelnuts, pistachios, maybe even grated coconuts), a dash of orange juice to the crumble - you name it. Sometimes I add some grated nutmeg to the filling. And over the years I've realised that there's no need to crumble the crumble topping either. You just mix the oats, sugar and almonds, sprinkle on rhubarb and top with butter slices.
This crumble is especially delicious with softly whipped cream, but melted good vanilla ice cream would be a good substitute, too. If you're feeling really decadent, then you can add some freshly grated nutmeg to the cream.
500 grams rhubarb
100 ml sugar (white or demerara)
2 tsp cinnamon
some grated nutmeg (optional)
My 'lazy' crumble topping:
250 ml (1 cup) porridge oats
100 ml (almost 1/2 cup) sliced almonds
100 ml (almost 1/2 cup) sugar (white or demerara)
75-100 grams butter, thinly sliced
Wash the rhubarb stalks and cut into 1 cm chunks. Place into a buttered oven dish, add sugar and cinnamon and mix. (If you want to add some orange juice or zest, then now is the time).
For the crumble, mix oats, almonds and sugar and sprinkle evenly over rhubarb.
Dot small butter slices evenly over the crumble topping.
Bake at 200 C for about 20 minutes, until the topping is golden brown and rhubarb has softened.