Newsletter # 48 – Rhubarb and apple crumble
Today we are revisiting ‘crumbles’, this time apple and rhubarb.
Rhubarb is thought to have been originally cultivated in China where it was used for medicinal purposes. It reached Europe in the 14th century and before it was cultivated locally it was a prized commodity along with other imports such as diamonds, pearls and rubies. By the 18th century rhubarb was appearing in European kitchens thanks mainly to the availability of sugar from the Americas.
Just the trimmed stalk is used in food preparation and along with quince, pear and apple is a perfect ingredient for crumbles.
You will note the flexibility of ingredients when it comes to making the crumble, particularly if you compare this recipe to newsletter # 4.
Ingredients
Method
- Assemble ingredients
- Place the apple, caster sugar and water in a saucepan and bring to boil
- Stir, lid and simmer for no more than 5 minutes
- Add the rhubarb and stir in
- Continue cooking for 3 minutes with the lid on
- The rhubarb should have started to break up and the apple is still retaining shape
- Leave to cool to room temperature, while you prepare the crumble mix
- In your mixer cream the butter, brown sugar and vanilla on medium speed for 4-5 minutes
- Add the flour and continue mixing
- Scrape the bowl for good incorporation
- Add the coconut and oats
- Continue mixing on low speed for two minutes until the mixture has a crumbly texture
- Per-heat your oven to 175c
- If you choose individual ramekins almost fill them (about 1cm from the top) with the apple mix. Make sure that the liquid is used as well
- Heap the crumble mix on top of the apple mix
- Bake in the oven for 20-25 minutes until nicely golden brown and you notice the juices bubbling up the side
- When ready carefully remove the ramekins and place on covered side plate
- Serve with vanilla ice cream
Notes
Adjust the sugars to suit• Use G.F. flour instead of plain flour and my recipe for vanilla ice cream is entirely gluten free
