Life in Wassenaar
One Family's view of the World
By: Muna Mahdzar Fadaaq

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Friday, 30-Mar-2007 22:04 Email | Share | Bookmark
Rhubarb Crumble with custard and ice cream



5 cups diced rhubards
50 g butter
6 oz brown sugar

for the crumble
5 oz butter
8 oz plain flour
3 oz sugar
1 cup muesli (optional)

Preheat oven to 180° C.

First, freeze the 5 oz of butter for around 3 hours, then dice into cubes when ready to make topping.




For the rhubarb stew, heat the butter in a saucepan until melted; and add the sugar, and the rhubarb chunks and gently saute, continuing stirring until rhubarb are ‘soft’ but not too ‘splishy,’ . Remove from heat after about three minutes.
I personally like my fruit ‘crunchy’ so prepare the filling for this dish slightly undercooked, although this is a matter of personal choice! Should you like your fruit filling soft and squashy, then that is your prerogative. Of course, the fruit will further soften-up as one cooks the crumble topping.

To make the crumble, thoroughly mix the flour and sugar, then place the cold-diced butter into the mix and with a knife, although I prefer to use my fingers, mixing gently until very crumbly. Use a cool or cold kitchen to do this task. Add in muesli or any of your favourite nuts, with the exception of peanuts.

Spoon the fruit into a shallow round ovenproof dish. Sprinkle crumble mixture over the top of fruit until fruit is all well covered. Place in preheated oven and cook on centre shelf for 15-30 minutes or until the crumble is a light golden brown. Serve with fresh creamy custard or ice cream, or both. Lovely, provided one is not counting calories!


Life is Uncertain.....Eat Desserts First.


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