James Martin details recipe for rhubarb crumble cake
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Rhubarb has an iconic appearance, growing with huge leaves and distinctive pink/ red stalks. These stalks are where the flavour is, and can be delicious either eaten raw or cooked. Rhubarb can be picked as soon as it looks ripe – with long stems, dark red in colour, and fully unfurled leaves.
You can harvest your rhubarb plant until around August when it’s best to leave it to recover for next year.
To harvest, feel along the stem towards the base and pull sharply upwards so it comes away.
For those with sweeter tastes, cooking rhubarb may be preferred as raw it can be too tart.
Traditionally rhubarb is stewed or poached or even roasted and sugar added to soften the flavour.
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One favoured way of cooking with rhubarb is to make a rhubarb crumble, often including other flavours like almond and orange.
Adding port or even other fruit such as apples or blackberries is also a delicious way to put a twist on the rhubarb crumble.
Serve warm with lashings of custard, and any guests will be begging you for the recipe.
So if you want to have a go at making your own rhubarb crumble, read on for how to do so in four easy steps.
Rhubarb crumble recipe
Courtesy of BBC Good Food
- 500g rhubarb, chopped into chunks the length of your thumb
- 100g golden caster sugar
- 3 tbsp port (optional)
- For the crumble topping
- 140g self-raising flour
- 85g butter, chilled
- 50g light brown muscovado sugar
- 50g chopped walnuts (optional)
Tip 500g thumb-length chunks of rhubarb into a saucepan.
Add 100g golden caster sugar and three tablespoons of port, if using.
Cover and simmer on a very low heat for 15 minutes, 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 minutes or until golden brown on top.
Serve piping hot with a big jug of thick vanilla custard.
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