Rhubarb Oatmeal Crumble
Using the traditional
ingredient of oatmeal gives this crumble a lovely crisp, nutty top.
If you don't like rhubarb, you can use fruits such as apple,
black currants or gooseberries instead.
The quantities below will make
a crumble sufficient for 4 people.
Ingredients:
Rhubarb:
1 pound (450g) rhubarb or other fruit
2 oz (60g or a generous one third of a US cup) sugar
3 or 4 tablespoons of water
A squeeze of lemon
The
Crumble:
2 oz (60g or ½ US cup) flour
1 oz (25g or ¼ US cup) coarse oatmeal (the fresher the better)
2 oz (60g or a generous one third of a US cup) brown sugar
2 oz (60g or ½ US stick) butter or margarine
Method:
Cook the fruit with the sugar, water and lemon juice until it is soft, but not mushy.
Place in a deep pie dish.
Mix togeter the ingredients for the crumble in the order given above.
Warm the butter or margarine until
it is soft (but not oily) before adding in.
Once the crumble has been well mixed, sprinkle evenly over the fruit.
Bake in a pre-heated oven at 400°F/200°C/gas mark 6 for 20 minutes in the hottest part of the oven
(near the top) or until the crumble is brown and crunchy
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