Rhubarb flumble (flapjack+crumble). Serve warm from the oven with cold cream or generous scoops of vanilla ice cream. Make this classic rhubarb crumble for an easy, family-friendly dessert. A crumble with custard would have been the most obvious route, but then I remembered this recipe by Anna Jones for her summer rhubarb bars.
Cool before refrigerating, cut into slices before serving. Combine sugar and cinnamon; sprinkle over rhubarb mixture. In a bowl, combine flour, baking powder and salt.
Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, rhubarb flumble (flapjack+crumble). One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Serve warm from the oven with cold cream or generous scoops of vanilla ice cream. Make this classic rhubarb crumble for an easy, family-friendly dessert. A crumble with custard would have been the most obvious route, but then I remembered this recipe by Anna Jones for her summer rhubarb bars.
Rhubarb flumble (flapjack+crumble) is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Rhubarb flumble (flapjack+crumble) is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have rhubarb flumble (flapjack+crumble) using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Rhubarb flumble (flapjack+crumble):
- {Prepare of For rhubarb.
- {Make ready 8/10 stick of rhubarb.
- {Take 50 g of sugar.
- {Get 1 teaspoon of vanilla extract.
- {Make ready of For the topping.
- {Prepare 50 g of porridge oats.
- {Make ready 50 g of sugar.
- {Take 50 g of butter melted (coconut oil for vegan option).
- {Get 30 g of desiccated coconut.
Cut in butter until mixture resembles coarse crumbs. Stir in brown sugar and oats. In a bowl, combine flour, brown sugar, oats and remaining sugar. Cut in butter until crumbly; sprinkle over rhubarb.
Instructions to make Rhubarb flumble (flapjack+crumble):
- Start by warming up the oven on 180°C.
- Start by cutting the rhubarb into bite-size chunks and put them in a pan with the sugar until the sugar has melted remove from the pan and set aside in a bowl.
- For the topping start by melting the butter either on Bain Marie or in the microwave on defrost setting. Add the sugar, the porridge oats and the coconut and mix well.
- In an oven proof dish lay down the rhubarb, I like to use a quite small dish so that the rhubarb stacks up quite high and add the topping on top. Put in the oven to cook for approximately 25 to 30 minutes. Serve hot alone or with custard or ice cream or cream..
Once you've stewed the rhubarb and made the crumble, you'll need to pour the rhubarb into an oven proof dish like the one pictured. I love rhubarb crumble as a change from a berry or apple crumble since rhubarb is so tart, it totally balances the sweet crumble and the sweet ice cream or custard normally served on top. Crisps/ Crumbles are one of my favorite desserts to make, simple, large portion, everyone loves em. Rub the butter into the flour then mix in the demerara sugar to make the crumble topping. If you're entertaining, you might want to serve something a little fancier than a humble crumble.
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