Oh, I know we’ve done crumble almost to death recently, but a couple of weeks ago I had some late rhubarb (one of the few redeeming features of the cold, wet Seattle spring we’ve been having) and made that most quintessentially English delight – a rhubarb crumble.
And, not a just any old crumble either, but a slightly adjusted Rhubarb & Amaretti Crumble, courtesy of dear old Delia Smith, the doyenne of English cooking. Which ended up being just about the most fabulous crumble I’ve ever eaten in my life.
Approx 10 sticks of rhubarb
4 tbsps water
6 tbsps caster/baker’s sugar (or to taste).
40g chilled butter
75g self raising flour (or plain/all purpose flour with 1/2 tsp baking powder)
50g demerara sugar
50g whole almonds
4 Virginia Amaretti biscuits.
Unfortunately I forgot to measure out everything in cup measures, but if you use the proportions of dried ingredients to butter to sugar that I give here then you should be OK.
Unlike Delia I stewed the cleaned and chopped rhubarb beforehand in the sugar and water for about ten minutes until soft, just because that’s how I’ve also always done it. I also didn’t add ginger because I wanted the full flavour of the Amaretti to come through (also, truth be told, because I’m not very fond of it). But feel free to add a teaspoon of ginger or cardamom at this stage and follow Delia’s method for cooking the fruit in the recipe link above.
Preheat the oven to 180 degrees C /350 degrees F /Gas Mark 4
Then put all the crumble topping ingredients into the food processor and whizz until crumbled.
Pat the crumble ingredients down over the stewed fruit and bake in the oven for around 35 mins until slightly golden round the edges and dig in. Normally I like crumble served slightly warm, but this was fabulous spooned up straight out of the fridge.
That’s it for the moment folks. On Sunday evening we’re off on our three-week European grand tour – a week on the French Riviera, a few days in Provence, a couple of days in Paris and a week in London, meeting friends, godparents and family along the way. There won’t be any proper bloggery while I’m away, but I’ll try and post up some ‘Postcards from Europe’ so you can vicariously join us on our travels. Don’t miss me too much.
Jackie Baisa says
Whoa. That looks incredible. Am I too late to get rhubarb now?! Gah!
I know,I’m annoying for posting this now. I was hoping this recipe would be more seasonal but it’s my fault for taking a blog hiatus.
Uncle Beefy says
Shut the front door! That looks so DELICIOUS! OMG! I’m sad for my mouth right now. No crumble for Beefy. 🙁
Thanks for that-I’ve got four Rhubarb plants. I could use some inspiration…
Ooh, lovely. I had rhubarb and apple crumble today. On a train.
HTTP performance says
Wow cool!! Hmm looks so delicious!!
I want to taste it =(