4m x 3m Omlet pen, cube, new auto door still boxed and coop light

[Couperwife]

Does anyone know / have a good crumble mix.

 

we have an allotment and a ton of rhubarb

 

so I picked some today and Kev wants a Rhubarb crumble

 

so, I know how to do the rhubarb but cant remember a good crumble recipe

 

I know that some one in Omletland will be able to help

 

cathy

x

[SarahJo]

I use this Mossiman? one - always is good and does not go stoggy.

 

50g cold butter

100g plain flour

50g caster sugar

 

Rub butter into flour and sugar - preferably with cold hands .

 

Then put on your scrumy rhub' and bake till golden brown.

 

Give me a shout when ready

[craftyhunnypie]

Would you believe we are just having homemade crumble this minute..hubby with custard, mine with evaporated milk. mmmm

My crumble is made as the recipe above, except I don't weigh, I just guess!

 

Emma.x

[TAJ]

The same as shortcrust pastry half fat to flour - but instead of adding water (for pastry) you add sugar - same quantity as fat.

 

Make in a food processor in about 20 seconds.

 

Tracy

[Milly]

I haven't made this for ages, but used to like it a lot - I must make it some time.

 

175g plain flour

125g butter

50g rolled oats

75g demerara sugar (put 50g in the mix and the other 25g over the top)

1tsp ground ginger.

 

The oats help to break it up a bit (or I often used to use muesli instead). The recipe used the grated rind and juice of an orange and some preserved ginger in syrup to go with the rhubarb. I admit I always added extra ginger, as I like it.

 

Milly

[Couperwife]

well, we have tons of rhubarb, so I can try all of these recipes

 

thanks people

 

 

cathy

x

[TAJ]

You can also make it in bulk and freeze it for a quick pudding - or just do the flour&fat stage and freeze - then you can just add water for pastry or sugar for crumble top.

 

Tracy

[chickencam]

Rhubarb freezes really well for use in crumbles etc in the winter. We cut it into chunks and open freeze it on trays then put into bags when frozen.

 

YD is the crumble queen in this family, if it were up to her we would have crumble every Sunday

 

Rhubarb and stawberry crumble is to die for, odd sounding combination but it really works. We use frozen allotment rhubarb and frozen allotment strawberries in the winter for a taste of summer.

[The Dogmother]

I sometimes mix oats and/or bran into mine to give it crunch. Dilly has a delicious recipe that uses rusk as well.

[poachedegg]

I second (or third!) stirring some oats into the crumble.....it makes it lovely and crunchy.

[Egluntyne]

Why not make some jam?

[Couperwife]

YD is the crumble queen in this family, if it were up to her we would have crumble every Sunday

 

 

and this is a problem....... why?

 

 

cathy

x

[Couperwife]

Why not make some jam?

 

I am going to try that with tonights bunch (tubtrug full )

 

 

cathy

x

[theherd123]

Rhubarb and ginger crumble is delish!!!

[The Dogmother]

Which reminds me that mine needs pulling

[missuscluck]

If we do apple crumble I like it with some cinnamon in the mix and brown sugar. Yummy!!

[Guest]

Which reminds me that mine needs pulling

 

Not like you to be behind

[Sheilaz]

I don't use flour at all for crumble, I replace it completely with porridge oats. Yum.

[Guest]

may I give you a tip re the rhubarb? I don't particularly like it when it's all sloppy so I cut the rhubarb into slightly larger chunks than normal and don't add any water as I find the sugar will tenderise it by just the right amount. It keeps just the right amount of 'bite' if you do it that way. Alszo, golden caster sugar gives a nicer flavour than ordinary sugar.

 

The only time I like rhubarb to be of a 'stewed' texture is stirred through yoghurt, that's delish

 

I tried oats in a crumble mix once and didn't like it at all, it took ages to chew and the oats got stuck in my teeth. A good old fashined crumble mix is fine for me don't firm it down too much though, just gently so the rhubarb juices can bubble up around the sides

[chickencam]

It is lovely stirred into yoghurt, cream & custard

 

I tend to use demerera sugar in it which gives a lovely caramel flavour.

[Guest]

I tend to use demerera sugar in it which gives a lovely caramel flavour.

 

yep, I'd 2nd that

[Guest]

I third that too

[..lay a little egg for me]

My OH's 'signature dish' is rhubarb crumble and he swears that you need to increase the sugar content beyond the amount usually quoted in cookbooks so you get a really biscuity crumble and not a floury/scone type topping. So his formula is

 

8oz flour

6oz sugar

4oz butter

 

and don't rub it in too well..some small lumps of butter left is better and when you squeeze a handful together it should stick together.

 

I have to say that his crumbles are the best!!!

 

Oh, and one more thing, because there is a lot of sugar in the crumble you can make the rhubarb (or apple or whatever) mixture more tart

[mostin]

Thanks for all these recipes. it's rhubarb time again and I can try out all these different crumble toppings now, yum yum

[Couperwife]

good grief, this thread is a year old

 

im picking rhubarb by the ton aswell

 

i might make a crumble tonight

 

yummy

 

cathy

x