Thursday, 20 June 2013

Rhubarb & Ginger Crumble Slice

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If you know me in real life you'll know that I've had a long time aversion to rhubarb. I have a feeling it was a bad batch of rhubarb crumble that put me off for a long time but with the help of Jo's Rhubarb Crumble cocktail at Sweeteasy and Jack's Gelato's Allotment rhubarb sorbet I have finally begun to see what all the fuss it about.

I thought there was no better way to celebrate my new found love than with a recipe.

Makes 16 squares from a 20x20cm tin
You will need-
For the crumble
  • 70g oats
  • 240g plain flour
  • 130g caster sugar
  • 40g light brown sugar
  • 3/4 tsp baking powder
  • 1/2tsp salt
  • 170g butter, cubed
  • Zest of 1/2 lemon
  • 1 egg, beaten

For the middle
  • 1tsp ground ginger
  • 4 tsp cornflour
  • 85g light brown sugar
  • 380g rhubarb in 1/2 inch slices
  • 2 pieces of stem ginger in syrup, finely diced
  • 1tbsp syrup form stem ginger jar

To begin preheat your oven to 190C (less if fan assisted) and line your 20x20cm baking tin.

In a bowl combine all the dry ingredients from the crumble ingredients and then add the butter. Rub the butter into the dry ingredients using your thumbs and index fingers like you're fanning out playing cards. Keep going till the mixture starts to clump together but don't overwork it, you still want it to be crumbly. Add the lemon zest and egg and mix till just combined.

Place 2/3 of the mixture into your tin and press down. If its a little sticky you can use a scrap bit of baking parchment to help.
In a separate bowl combine the rhubarb pieces with the remaining ingredient and mix till it evenly coats its then spread out over the dough in the tin.
Finally, crumble the remaining dough over the rhubarb and place on the middle shelf in the oven. Bake for 45-50 minutes or til the the crumble is a golden brown colour. Leave to cool completely before cutting into squares. It keeps best in the fridge if it lasts past a day.

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