Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: LILLILEAF on September 03, 2017, 09:07
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Now i have plenty of rhubarb in the freezer i am going to make some crumble,what topping do make.
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I do a basic one taught to me and its in ounces, because that's what I was taught, but its easy to convert to grams - just follow the same proportions.
Its 6/4/2 - 6oz plain flour, 4oz butter, 2oz sugar, plus a handful of porridge oats and/or a few cropped nuts if you like. You rub the flour and butter together until it is breadcrumbs, or put in a food processor and pulse, then stir in the sugar, plus the oats and nuts if you are using them.
It freezes really well so make a big batch and put whatever you don't need in a freezer bag. You can pour it out still frozen onto your fruit and slam the whole lot in the oven :)
If you have raspberries to hand or in the freezer, a few added to a rhubarb base in crumble take it to a whole new level ;)
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I use the same ratios as New shoot but use about half the mixture I would normally and have a 50/50 crumble and whole oats mixture. It has a lovely crunch and is slightly healthier as there is less butter and sugar per portion
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I use the same ratios, but add a teaspoon of cinnamon and only use 1oz sugar with a tbsp of golden syrup.
I use olive spread instead of butter.
Use this for my rhubarb and gooseberries, but also with Apples that my Dad supplies.
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Ooh yes cinnamon in the crumble with apple is the best!
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I always make a big batch and freeze. makes
it a very quick pudding.
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Thanks guys just about to do the topping on the rhubarb,i always work in ounces and lbs as i was taught,off to try now.
I don't have raseberry's as they failed what i do have is blackberry's,i will try next time.
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I would add a little ground ginger into the topping for rhubarb.
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I use Delia's recipe:
8oz pl flour
5oz soft brown sugar
3oz butter at room temp
1 level tsp baking powder
I think it does enough for 2 crumbles.
I also add a handful of porridge oats to the mix, to make it more crunchy and moreish!
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I too use Delia's recipe but cut down the sugar to about 3oz and I throw in oats, cinnamon, muesli, or whatever takes my fancy - it's never the same twice!
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I made 2 rhubarb crumbles,they need some adjustment,we both thought it was to sour :ohmy:,and i did not add any water to the rhubarb so it was a bit dry.
So this gives me some thing to work with,more water and a bit more sugar on the rhubarb before i add the topping,so not a total waste of time.
So i did not have just a small crumble in the oven i made a bakewell,now that was very nice even my pastry was good :lol:.
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You could try the zest and juice of an orange when softening the rhubarb. With some powdered ginger, perhaps?
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Grated ginger takes some of the need for so much sugar away as well as adding some chopped dates. I'd been using fructose instead of sugar on my rhubarb earlier in the year