Sunday, 30 March 2014
Rhubarb, Rhubarb, Rhubarb
I tried this rhubarb self-saucing pudding, after it was published in the "Cook" section of the Guardian newspaper, and it just didn't hit the right buttons. There was very little 'sponge' on top, resulting in far too much sauce, and I didn't like the combination of rhubarb and a creamy, orange flavoured, sauce. I'm not sure if the recipe proportions are wrong, or if I should have cooked the pudding in a more shallow baking dish rather than a deeper casserole dish, but the batter was very thin and had to be poured over the fruit, rather than spooned and spread.
My crumble mix, for 4-6 portions, is 100g each of plain flour, sugar (any kind will do, I used white caster this time but often use light muscovado), rolled oats and butter. I put all the ingredients into a bowl, then rub in the butter, which makes a rougher crumble mix than rubbing the butter into the flour before adding the sugar and oats. Sprinkle on top of raw fruit, sweetened to taste, and bake at 180 - 200C until golden brown - around 35 - 50 minutes depending on oven temperature.
Sometimes, you just can't better something as simpler as a fruit crumble! The rhubarb in the top photo was just roasted with a sprinkling of caster sugar, for about 15 minutes at 190C - the best way to ensure the fruit keeps it's shape.