Mamta's Kitchen

Apple And Rhubarb Crumble

Apple And Rhubarb Crumble

Mamta Gupta

Rhubarb is something that I was not familiar with when I was growing up in India. I discovered it when I moved to UK in the late 60s. I used to work as a junior doctor in hospitals around London, where it was sometimes served stewed on its own or as a pie filling, with warm custard or a slice of vanilla ice-cream brick. I fell in love with it. I usually make it as a crumble now, not a pie. The crumble itself is easy to make, but you can buy it ready-made crumble mix in packets, making this dish very, very easy and quick. This amount makes 1 large crumble enough for 6-8 people or 6-8 individual ramekins.

Ingredients

  • 2-3 apples*. I use any ordinary eating apples that I have. You can use cooking apples.

  • 4-6 sticks rhubarb stems*

  • *Chopped apples and rhubarbs should be roughly equal in volume.

  • 2 tablespoons light brown or white sugar, adjust to taste depending upon the sweetness of apples and rhubarb

  • For making crumble (or use one 250 gm packet of crumble mix)

  • 300-350 gm. plain white flour or maida

  • 125 gm. unsalted butter, cut into small pieces, at room temperature

  • 3-4 tbsp. light brown sugar, adjust to taste.

  • To serve

  • Custard or Vanilla ice-cream or double (heavy) cream

Instructions

  1. Core and chop apples into 1-2 inch pieces.

  2. Remove any damaged or tough end from rhubarb and cop into 1 inch pieces

  3. Add cinnamon powder and stir it in.

  4. Cook covered in a pan with 2-3 tbsp. water , until softened but not mashed

  5. Add sugar to taste and stir it in.

  6. Spread the fruit mix out in a pie dish. I often make it in individual ramekin dishes these days.

  7. Turn the oven on to 375F/ 180C (10C less in fan oven) or Gas mark 4-5.

  8. Making the crumble mix

  9. Place flour and butter in a bowl and rub with your fingers, until the mixture looks like bread crumbs. Alternatively, you can mix these in a food processor by pulsating a few times, until the mix looks like crumbs.

  10. Getting crumble ready to cook

  11. Cover the fruit in each ramekin evenly and lightly, with a portion of crumble mix. Do not press it down.

  12. Bake for 30-35 minutes, until the topping looks golden brown and a few bubbles of fruit juice are seen rising through the crumble in a few places.

  13. Serve hot with fresh custard or double cream or vanilla ice-cream.

Notes

  • For making a pie instead of a crumble, you can cover it with short crust or puff pastry, in place of crumble and then bake it as usual.

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