Ingredients with Measurements:
- 4 cups chopped rhubarb
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small pieces
Special equipment needed:
- 9-inch square baking dish
- Mixing bowls
- Pastry cutter or fork
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the chopped rhubarb, granulated sugar, 1/4 cup flour, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon salt. Mix well and pour into a 9-inch square baking dish.
3. In another mixing bowl, combine the oats, 1/2 cup flour, brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Mix well.
4. Add the chilled butter to the oat mixture and use a pastry cutter or fork to cut the butter into the mixture until it resembles coarse crumbs.
5. Sprinkle the oat mixture over the rhubarb mixture in the baking dish.
6. Bake for 35-40 minutes, or until the top is golden brown and the rhubarb is tender.
7. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 35-40 minutes
Temperature:
- 375°F (190°C)
Serving size:
- 6 servings
Nutritional information:
- Calories: 380
- Total Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 41mg
- Sodium: 166mg
- Total Carbohydrates: 57g
- Dietary Fiber: 3g
- Sugars: 36g
- Protein: 3g
Substitutions for ingredients:
- Rhubarb can be substituted with strawberries or apples.
- Light brown sugar can be substituted with dark brown sugar.
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe.
Variations:
- Add chopped nuts, such as almonds or pecans, to the oat mixture for added crunch.
- Add a teaspoon of vanilla extract to the rhubarb mixture for extra flavor.
- Top the crumble with a scoop of vanilla ice cream or whipped cream before serving.
Tips and tricks:
- Make sure the butter is chilled before cutting it into the oat mixture to ensure a crumbly texture.
- If the crumble is browning too quickly, cover it with foil for the remaining baking time.
- Serve the crumble warm for the best flavor.
Storage instructions:
- Store any leftover crumble in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the crumble in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
Presentation ideas:
- Serve the crumble in individual ramekins for a cute presentation.
- Dust the top of the crumble with powdered sugar before serving.
Garnishes:
- Top the crumble with a sprig of fresh mint or a slice of lemon for added color.
Pairings:
- Serve the crumble with a cup of hot tea or coffee.
Suggested side dishes:
- Vanilla ice cream or whipped cream
Troubleshooting advice:
- If the crumble is too dry, add a tablespoon of melted butter to the oat mixture.
- If the crumble is too wet, add a tablespoon of flour to the oat mixture.
Food safety advice:
- Make sure to wash the rhubarb thoroughly before using it in the recipe.
Food history:
- Rhubarb is a vegetable that is often used in desserts, particularly in British cuisine.
Flavor profiles:
- The crumble is sweet and tart, with a crunchy oat topping.
Serving suggestions:
- Serve the crumble warm with a scoop of vanilla ice cream or whipped cream.
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Region: British