How to make crumble topping
James Martin is a beloved British chef with many incredible recipes up his sleeve. His rhubarb crumple is sure to be a crowd-pleaser this weekend.
Rhubarb comes into season in April so what better time to try out James Martin’s rhubarb crumple than Easter weekend?
It’s a gorgeous Spring dessert which will most certainly delight tastebuds around the table.
Serve it for pudding after your Sunday dinner – try James Martin’s beef bourguignon with dauphinoise potatoes on the side.
James recommends enjoying his rhubarb crumble with double cream but it can also be served with vanilla ice cream or yummy custard.
While any sort of crumble dessert is impressive, James’ recipe is easier than budding cooks might think.
There are only six ingredients required, meaning it is not too expensive and cooks won’t be needlessly buying bits and bobs they won’t use again.
It also takes less than half an hour to prepare and between 30 minutes to an hour to cook.
This recipe serves four people but quantities can be amended depending on the size of the party – or how ravenous guests are!
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For the rhubarb crumble
1. Preheat the oven to 180C/160C Fan/Gas 4.
2. Cut the rhubarb into 7½cm/3in long sticks and place onto an oven tray. 3. Sprinkle the rhubarb with four tablespoons of water and the caster sugar. Roast for 10 minutes. Sprinkle over the ginger and mix well, pressing down on the rhubarb to really soak in the ginger flavour.
4. Place the rhubarb in an ovenproof dish about 4cm/1½in deep.
5. To make the crumble topping, rub the butter into the flour then mix in the demerara sugar. Sprinkle this over the rhubarb and bake for 35–45 minutes, or until the crumble topping is crisp and golden-brown and the rhubarb filling has softened and is bubbling.
6. Let the rhubarb crumble cool slightly before serving with double cream.
BBC Food stated: “James Martin’s classic rhubarb crumble recipe will take you to comfort food heaven in six short steps and under an hour.”
Each serving provides 630 kcal, 6g protein, 97g carbohydrates (of which 59g sugars), 23g fat (of which 14.5g saturates), 4g fibre and 0.5g salt.
James Martin’s top tip for cooking rhubarb was to use the oven rather than a pan.
Using a pan runs the risk of making the rhubarb too running, ending up with a “liquid mess rather than nice pieces of rhubarb”.
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