Couperwife Posted May 18, 2008 Share Posted May 18, 2008 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 Quote Link to comment Share on other sites More sharing options...
SarahJo Posted May 18, 2008 Share Posted May 18, 2008 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 Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted May 18, 2008 Share Posted May 18, 2008 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 Quote Link to comment Share on other sites More sharing options...
TAJ Posted May 18, 2008 Share Posted May 18, 2008 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 Quote Link to comment Share on other sites More sharing options...
Milly Posted May 18, 2008 Share Posted May 18, 2008 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 Quote Link to comment Share on other sites More sharing options...
Couperwife Posted May 18, 2008 Author Share Posted May 18, 2008 well, we have tons of rhubarb, so I can try all of these recipes thanks people cathy x Quote Link to comment Share on other sites More sharing options...
TAJ Posted May 18, 2008 Share Posted May 18, 2008 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 Quote Link to comment Share on other sites More sharing options...
chickencam Posted May 19, 2008 Share Posted May 19, 2008 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. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted May 19, 2008 Share Posted May 19, 2008 I sometimes mix oats and/or bran into mine to give it crunch. Dilly has a delicious recipe that uses rusk as well. Quote Link to comment Share on other sites More sharing options...
poachedegg Posted May 19, 2008 Share Posted May 19, 2008 I second (or third!) stirring some oats into the crumble.....it makes it lovely and crunchy. Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted May 19, 2008 Share Posted May 19, 2008 Why not make some jam? Quote Link to comment Share on other sites More sharing options...
Couperwife Posted May 19, 2008 Author Share Posted May 19, 2008 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 Quote Link to comment Share on other sites More sharing options...
Couperwife Posted May 19, 2008 Author Share Posted May 19, 2008 Why not make some jam? I am going to try that with tonights bunch (tubtrug full ) cathy x Quote Link to comment Share on other sites More sharing options...
theherd123 Posted May 19, 2008 Share Posted May 19, 2008 Rhubarb and ginger crumble is delish!!! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted May 20, 2008 Share Posted May 20, 2008 Which reminds me that mine needs pulling Quote Link to comment Share on other sites More sharing options...
missuscluck Posted May 20, 2008 Share Posted May 20, 2008 If we do apple crumble I like it with some cinnamon in the mix and brown sugar. Yummy!! Quote Link to comment Share on other sites More sharing options...
Guest Posted May 20, 2008 Share Posted May 20, 2008 Which reminds me that mine needs pulling Not like you to be behind Quote Link to comment Share on other sites More sharing options...
Sheilaz Posted May 20, 2008 Share Posted May 20, 2008 I don't use flour at all for crumble, I replace it completely with porridge oats. Yum. Quote Link to comment Share on other sites More sharing options...
Guest Posted May 21, 2008 Share Posted May 21, 2008 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 Quote Link to comment Share on other sites More sharing options...
chickencam Posted May 21, 2008 Share Posted May 21, 2008 It is lovely stirred into yoghurt, cream & custard I tend to use demerera sugar in it which gives a lovely caramel flavour. Quote Link to comment Share on other sites More sharing options...
Guest Posted May 21, 2008 Share Posted May 21, 2008 I tend to use demerera sugar in it which gives a lovely caramel flavour. yep, I'd 2nd that Quote Link to comment Share on other sites More sharing options...
Guest Posted May 21, 2008 Share Posted May 21, 2008 I third that too Quote Link to comment Share on other sites More sharing options...
..lay a little egg for me Posted May 24, 2008 Share Posted May 24, 2008 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 Quote Link to comment Share on other sites More sharing options...
mostin Posted May 26, 2009 Share Posted May 26, 2009 Thanks for all these recipes. it's rhubarb time again and I can try out all these different crumble toppings now, yum yum Quote Link to comment Share on other sites More sharing options...
Couperwife Posted May 26, 2009 Author Share Posted May 26, 2009 good grief, this thread is a year old im picking rhubarb by the ton aswell i might make a crumble tonight yummy cathy x Quote Link to comment Share on other sites More sharing options...
