Rhubarb Crumble And Cream
Indulge in the delightful flavors of rhubarb crumble, a comforting and classic dessert treat. The buttery crumble topping perfectly complements the sweet and tangy rhubarb, creating a mouthwatering dish that is sure to please everyone at the table. Each bite is a harmonious blend of textures and tastes, with a crispy topping giving way to juicy and fragrant rhubarb. Top it off with a dollop of rich Guernsey cream for the ultimate indulgence.
— Constant Cookbook
Ingredients
- 250g/9oz cold unsalted butter
- 400g/14oz plain flour
- 200g/7oz golden caster sugar
- pinch salt
- 700g/1½lb rhubarb
- 2 tbsp golden caster sugar
- ½ lemon
- knob of unsalted butter
- Guernsey cream
Instructions
- Preheat the oven to 180C/350F/Gas 4.
- Place all the ingredients for the crumble mixture in a large bowl.
- Rub the butter into the flour, sugar and salt, lifting and dropping the mixture lightly through your fingers.
- Pile the rhubarb into a buttered earthenware dish. Sprinkle over with the sugar, pour over the lemon juice and distribute the flakes of butter over the fruit.
- Cover the fruit with the crumble mixture, sprinkle over a little extra golden caster sugar. Place into the oven and bake for 35-40 minutes, or until golden on top and the jammy juices are oozing up around the edges of the dish.
- Serve with lovely and thick Guernsey cream.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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