Spiced Rhubarb Crumble
This rhubarb crumble recipe is a delightful combination of sweet and tangy flavors, showcasing the seasonal goodness of rhubarb. With a buttery crumble topping infused with warm spices and crunchy oats, this dessert is a comforting treat that pairs perfectly with a dollop of creamy custard. The tender rhubarb, cooked to perfection with hints of star anise and ginger, creates a luscious filling that is both tart and sweet. Serve this warm from the oven for a cozy and satisfying dessert experience.
— Constant Cookbook
Ingredients
- 400g rhubarb
- a pinch of ground star anise
- a pinch of ground ginger
- 150g golden caster sugar
- 1 orange , zested
- 150g plain flour
- 150g butter
- 150g demerara sugar
- 100g porridge oats
- a pinch of ground cinnamon
- fresh custard , to serve
Instructions
- Tip 500g thumb-length chunks of rhubarb into a saucepan with 100g golden caster sugar and 3 tbsp port, if using.
- Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish.
- Heat oven to 200C/180C fan/gas 6.
- To make the topping, rub 140g self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping.
- Now add 50g light brown muscovado sugar and 50g chopped walnuts, if using. Mix together with your hands.
- Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.
- Serve piping hot with a big jug of thick vanilla custard. Refer to the tip for a recipe.
Cook Time
35M
Prep Time
PT10M
Yield
Serves 6
Nutrition
- Calories: 440 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 68 grams carbohydrates
- Sugar Content: 42 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.67 milligram of sodium
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