Super Rhubarb Crumble

Rhubarb is a strange thing. It grows a lot in the UK because it loves the damp soil and sucks in all of the moisture. It is a tuber vegetable and has poisonous leaves, but the stalk has a nice sour flavor which can be enhanced with a bit of sugar to give it a lovely sweet/sour combination.

For this crumble I use a few things which make it extra special. This will be the best crumble you have ever tasted and you will get a proper crunch when biting into this. The ingredients are:

For the Crumble Topping

50g of unsalted butter at room temperature.

4 tablespoons of granulated white sugar

4 tablespoons of flour

1 tablespoon of ground almonds

1 tablespoon of demerara sugar

1 wheat biscuit or Weetabix

1 teaspoon of cinamon

 

For the rhubarb mixture

500g of rhubarb

3 tablespoons of granulated sugar

 

To begin with was the rhubarb and place on a chopping board. I am quite lucky because I have 4 rhubarb patches which I grow every year so I have plenty of it available.

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Next chop it up

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Place in a Wok

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Turn onto a high heat and add the sugar.

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Mix in the sugar well and you will start to see the rhubarb caramelize.

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When the rhubarb has started to break down, turn the heat down to medium and leave it, giving it a stir every 5 minutes.

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Lets make the topping

Next we get a bowl and we chop the butter into small cubes and place the cubes into the bowl.

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Next we add the flour and the sugar

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Then we mix together with our fingers and rub the butter into the flour and sugar until  you have a dry lumpy pastry texture.

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Next we add the rest of the ingredients.

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And then we mix together with our fingers.

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Once this is ready, we can check the rhubarb.

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Its all mushy and soft and this is the perfect texture for us. Place the mixture into a bowl.

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Cover with the topping

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Make sure you get enough crumble on as  you can and press it down to make it nice and firm. Put it in the oven on gas mark 4 or 180 for 30 minutes and you are done. Serve with cream.

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