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Rhubarb crumble

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fliptheswitch | 11:57 Tue 23rd Aug 2011 | Recipes
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I have loads and loads of Rhubarb, so I'm going to make a rhubarb and apple crumble.

Can someone please tell me how to cook it, as I've never done it before.

I know how to make crumble, and how to cook the apples, but what do I do with the rhubarb.

Many thanks :)
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May I have some when you have baked it ?
Question Author
That's brilliant! Thankyou Trimeresurus. I'm chopping as we speak!

Bertiwooster, yeah sure. I've got masses of the stuff! :)
Question Author
Ah. Slight problem. Oven is full, and will be for the next 3 hours!
Can I put it in a saucepan on the hob?
yup - just put a little water and the sugar in and stew it until soft. has the added bonus of making your pot really clean and shiny too!
Question Author
Ah brilliant! It's bubbling away nicely now. It's gone very 'stewey', should I reduce the heat, or leave it to bubble? Also, how long?

Sorry for all the questions... but then I suppose this is a Q&A site! :)
If you are going to crumble it then I'd stop as soon as it is soft otherwise you will just have a jammy kind of stuff - which is great on it's own with custard btw.
Question Author
Thanks very much for that, it's much appreciated. All done now... on with the vanilla custard! :)
And if you still have rhubarb - stew as above, leave to go cold and mix with thick, natural yoghurt (or yog and double cream) for a tasty fool. (No, not me!)
Question Author
Ohh, that sounds bloody lovely! I've got loads out in the garden, so I may give that a go on the weekend. Thanks! :)
if you have to watch your weight use granulated sweetener instead of the sugar, some water, bring to the boil and boil for only a few minutes otherwise will go all soggy, strain it into your dish, instead of flour etc use 120 gramms of porridge oats mix in 1 desertspoon of peanut butter, 2 dessertspoons honey to the oats, put 6 more spoons sweetener on to the fruit, dish the oats on to it put in the over 160c for about 3 quar of hour, have ice cream on it today and Asda's 6p custard tomorrow, just had some
Question Author
Cheers Londongirl. I've made it with full fat sugar, not sure I like the sound of using a sweetner.
It's just come out of the oven, and smells lush! Having it with custard later, but will defo save some to have with ice cream. Good call! :)
I always put in a spoonful or three of oats - makes the crumble lovely and crunchy
Question Author
Ohh, that sounds nice. I will remember all these tips and different ideas for next time. It's just sat there now, looking at me. I may have to have a little taste in a mo...
I'm available for tastings and advice should it be needed!
Question Author
Haha. If my parents cancel, you'll be the first to know! :)
Simple. Nothing to it really. Just wash the stalks, take off the ends and cut into chunks about 1 in long. Put in a saucepan with sugar and a little water (not much as the juice comes out of the fruit) bring to boil and then simmer until fruit is soft.
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Thanks, Butterflies. I have never cooked it before, so didn't have a clue what I was doing. I thought you had to peel it. I also didn't realise you could eat the leaves. Now they were *really* tasty! ;P
You are joking about the leaves I hope.?

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