Spiced rhubarb crumble

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• HanyaBake

  26 January 2010

  HanyaBake rated this recipe

  

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• Jess

  24 May 2010

  Jess rated and commented on this recipe

  

  I only had 200g rhubarb so halved the recipie, however trying to use half crumble ingrediants was difficult as wouldn't rub into breadcrumbs as well so had to add extra and came out with too much topping and it was a bit dry, so def needs custard! Problem was this recipie doesn't have a temperature for oven either so had to guess, cooked at about 170c... still the rhubarb tasted really good, i also used a piece of star anise instead of ground, and took it out when rhubrab had stewed.

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• Jess

  24 May 2010

  Jess commented on this recipe

  sorry, meant to put 3 stars not 2!!

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• Lauren

  05 September 2010

  Lauren rated and commented on this recipe

  

  I would seriously query the amount of butter listed in this recipe! I was brought up to use half the amount of fat to flour but went with the amount listed in the recipe, until I realised I only had 100g of butter. Even that was way too much! I ended up bulking it out with extra flour and, like the reviewer above, ended up with way too much crumble mix (and I love crumble mix!) The rhubarb was lovely, though I only used 100g of sugar as it would have been *way* too sweet otherwise. If I were to make this again, I'd probably use half the amount of sugar listed in the recipe. As the reviewer said above, listing the oven temp. would have been useful as well. So, to sum up, a useful guide but half the amount of butter in the crumble mix and half the amount of sugar for the rhubarb unless you have a really sweet tooth!

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• Victoria's

  27 October 2011

  Victoria's rated and commented on this recipe

  

  I agree with the other comments, i don't think the amount of butter seems right and it makes a lot of crumble. Also i think there should be a temperature for the oven as that's the point of recipes!

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• magsm

  25 January 2012

  magsm commented on this recipe

  This recipe should be amended rather than left as it is. The amount of butter is far too much and resulted in a VERY disappointing crumble. Not only did this ruin the dessert it is a waste of lovely ingredients...despite trying to bake seperately to try & crisp up it was inedible & we ended up essentially having stewed rhubarb with custard. I'm a big fan of the recipes on this site & surprised that this one has been left unchanged.

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• MariaPia Balfour

  22 April 2013

  MariaPia Balfour rated and commented on this recipe

  

  I agree about the quantity of butter. Way too much. I added more flour to compensate and after cooking the crumble had a lovely oaty flavour. Because of the extra flour I had too much crumble and froze half of it for another time. In the abence of an orange I zested two large clementines and added the flesh to the rhubarb. The combination of flavours and textures was lovely.

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• Cat

  04 May 2013

  Cat commented on this recipe

  Made this tonight, turned out really well. Halved it purposely. Didnt bother with star anise, opted for extra pinch of ginger and splash of lime juice. Added roughly half of the ingredients stated for crumble but mixed flour sugar and butter together then added Oates and ginger. Made sure the rhubarb mixture was cool then added topping. Put in 190 degree c oven until crisp and brown on top, sweet but tasty!

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• Cat

  04 May 2013

  Cat rated and commented on this recipe

  

  Forgot to rate

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Ingredients

• 400g rhubarb
• a pinch of ground star anise
• a pinch of ground ginger
• 150g golden caster sugar
• 1 orange , zested

FOR THE CRUMBLE

• 150g plain flour
• 150g butter
• 150g demerara sugar
• 100g porridge oats
• a pinch of ground cinnamon
• fresh custard , to serve

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 35 mins

Ingredients

• 400g rhubarb
• a pinch of ground star anise
• a pinch of ground ginger
• 150g golden caster sugar
• 1 orange , zested

FOR THE CRUMBLE

• 150g plain flour
• 150g butter
• 150g demerara sugar
• 100g porridge oats
• a pinch of ground cinnamon
• fresh custard , to serve

PER SERVING

537 kcalories, protein 6.1g, carbohydrate 83.6g, fat 22.1 g, saturated fat 13.3g, fibre 3.5g, salt 0.4 g

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