Rhubarb Shortbread Crumble With Spices And Custard
This delightful rhubarb crumble recipe is a comforting and satisfying dessert to enjoy. The crumbly topping, made with a mixture of flour, sugar, and ground almonds, adds a delicious contrast to the slightly tart rhubarb filling infused with aromatic spices and orange zest. Baked to golden perfection, this dessert is best served warm with a dollop of custard for a truly indulgent treat.
— Constant Cookbook
Ingredients
- 100g/3½oz butter
- 100g/3½oz caster sugar
- 100g/3½oz ground almonds
- 100g/3½oz flour
- 1 tsp cinnamon
- 15g/½oz butter
- 750g/1¾lb rhubarb
- 2 green cardamoms
- 100g/3½oz muscovado sugar
- 1 orange
- 2 tsp orange
- icing sugar
- to serve custard
Instructions
- Preheat the oven to 180C/160C Fan/Gas 4.
- To make the crumble, put the flour, sugar, ground almonds and cinnamon in a large bowl and mix well. Taking a few cubes of butter at a time, rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs.
- To make the filling, melt the butter in a large frying pan. Add the prepared rhubarb, sugar, cardamom, orange zest and juice. Cook on a low heat for 5 minutes.
- Carefully remove the cardamom pods, and add the orange blossom water to the mixture. Pour into a large ovenproof dish. Sprinkle the crumble mixture over the top, and bake for 30-40 minutes, or until the topping is golden-brown.
- To serve, spoon out portions into bowls and serve with hot custard.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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