Sophie's Orange, Rhubarb & Ginger Crumble Served With Hot Custard
For the crumble topping:
63 gr of cold lightly salted butter, cut into little pieces
700 gr of fresh rhubarb, weighted uncleaned
First, preheat the oven to 180°C.
Now, make the crumble topping. The best method is to use your hands & a spoon. Take a large bowl & place the brown sugar & cinnamon in it. Mix with a spoon. Add the flour & the full oats. Mix well with a spoon. Now, add the butter pieces & mix with your hands everything together until it resembles breadcrumbs or until the mix looks crumbly! Set aside.
Turn the oven off. Carefully with oven gloves, take the crumble out of the oven & set aside.
Yesterday, I made this lovely crumble!
My parents gave me fresh rhubarb from their garden.
I came up with this orange, rhubarb & ginger crumble. I served it with hot Devon custard. My husband & I loved it!
Tuesday, December 8, 2009 - 11:16pm