Monday, 28 May 2012

Rhubarb Crumble

I love this recipe as it is always delicious and it is ready in 30 minutes. You can use fresh rhubarb or a tinned one, depending on the season. It is best served when it is still hot with some vanilla ice cream:)

Rhubarb Crumble

makes 1 big oven proof dish or 5-6 ramekins

600g rhubarb, trimmed and chopped
165g demerara sugar
1 vanilla bean split and seeds scraped

150g plain flour
75g sugar
100g butter at room temperature

Preheat the oven to 180C. Combine the rhubarb, sugar and vanilla seeds and place them in the oven proof dish. To make the topping, combine flour, sugar and butter with a mixer until they are like small crumbles. Pile the mixture on top of the fruit. Bake for 50 minutes or until the top is golden brown and the rhubarb is soft.

Hints and tips: 
-Don't limit yourself to rhubarb...I had this recipe with all kind of fruits, you should always try to use the one in season. If you use apple for instead, just core them and peal off the skin, sprinkle with some sugar and cinnamon.....and the end result is: Apple Crumble:)

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