Rhubarb & Date Crumble
Ingredients
- Plain Flour: 120g
- Dark brown muscovado sugar: 50g
- Butter: 90g, cut into small pieces
- Rhubarb: 3 sticks, cut into 2-3cm pieces
- Pitted Dates: 50g, chopped
- Fresh Ginger: 2cm, grated
- Golden Syrup: 1-2 tbsp
Method
- Pre-heat the oven to 180C.
- Rub the butter and flour together in a mixing bowl until it disappears.
- Mix in the brown sugar.
- In an ovenproof dish combine the rhubarb, dates, ginger and golden syrup.
- Pour the crumble topping evenly over the fruit mixture.
- Cook in the oven until the topping is golden and the fruit is bubbling around the edges. This will take 20 minutes in a shallow dish or up to 45 minutes for a deep dish.
- Serve with cream or ice cream. Rhubarb is very acidic so dairy is a must.
Notes
- Make sure to keep the butter in the fridge until right before you need it, to avoid it melting.
- You can leave out the dates or substitute the filling for another fruit combination. We use this recipe as the template for all our crumbles.
- We mix the fruit in the ovenproof dish because ours is basically a glass mixing bowl. If your ovenproof dish is a metal tin you might want to use a mixing bowl first.
Recipe Source