Rhubarb Crumble
- Preparation time:
- 15 mins
- Cooking time:
- 25 mins
- Serves:
- 4
Ingredients
- 1kg rhubarb
- 2/3 cup sugar
- 100g unsalted butter
- 3/4 cup plain flour
- 1/3 cup demerara sugar
- 10 amaretti biscuits, crushed
Crunchy Maple Cream
- 200ml thick (double) cream
- 2 tbsp golden syrup or pure maple syrup
- 3 amaretti biscuits, crushed
Method
1. Preheat the oven to 200C. Trim the rhubarb, cut into short lengths and put in a pan with the sugar. Stir over low heat until the sugar has dissolved, then cover and simmer for 8-10 minutes, or until the rhubarb is soft but still chunky. Spoon into a deep 1.5 litre ovenproof dish.
2. Rub the butter into the flour until the mixture resembles fine breadcrumbs, then stir in the demerara sugar and biscuits.
3. Sprinkle the crumble over the stewed rhubarb and bake for 15 minutes, or until the topping is golden brown. Serve with the crunchy maple cream.
4. To make the crunchy maple cream, place the cream in a bowl, carefully swirl the golden syrup through, then the crushed biscuits. Do not overmix - there should be rich veins of the crunchy syrup through the cream.
Notes
Be sure to taste the rhubarb as you may need to add a little more sugar.
- Source:
- Better Homes and Gardens
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