Plum and rhubarb crumble

In the past I have made Louise Pickford’s Rhubarb, Apple and Double Ginger crumble (in the Hamlyn’s Vegetarian Cooking book) with mixed results. I think the problem is that I use a smaller pie dish than the recipe calls for so it always feels like I have too much crumble topping. I also find the amount of ginger a bit heavy. So today I amended the recipe, making less crumble and adding some plums to the mix. Again the results were mixed. It was still very ginger-y and the plums got lost in the flavours of that and the tart rhubarb. But with a bit of custard, it was very tasty indeed and perfect for the kind of autumnal day we had today in Central Scotland.

Ingredients:

Filling

  • 400g rhubarb trimmed and cut into 2inch pieces
  • 1tbs chopped preserved stem ginger (was very strong, next time will use 1/2 tbs)
  • 40g golden caster sugar
  • 6tbs water
  • 300g plums – stone and sliced

Crumble

  • 100g plain flour
  • 40g ginger biscuits – crushed
  • 20g Scottish porridge oat
  • 50g butter
  • 3 tablespoons Demerara sugar

To make the filling

  • Discard rhubarb leaves, wash the stems and cut them into 2inch pieces and place in a large pan
  • Chop the stem ginger into tiny pieces (believe me you need them small as getting a chunk of ginger is not pleasant). Add to the pan
  • Wash then stone the plums. Chop up the flesh (with skin on….oooh that sounds so gruesome!) and put into the pan with the rhubarb, ginger, sugar and water
  • Simmer for 10 minutes
  • Once cooked placed in a greased oven-proof dish.

Making the crumble

  • Put flour in a medium-sized bowl, and stir in the crushed ginger biscuits and oats.
  • Rub in the butter until the mixture looks like breadcrumbs
  • Stir in sugar and combine well

Putting it all together

  • Pre-heat oven to 190 degrees
  • Spread half of the crumble mixture onto the stewed fruits and cook in the oven for 10 minutes
  • Spread rest of crumble mixture onto the crumble/fruit and cook until the mixture is bubble and the topping is golden. About 40 minutes

Serve warm with custard, vanilla ice-cream or a spoonful of single cream

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