Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, rhubarb flumble (flapjack+crumble). One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Make this classic rhubarb crumble for an easy, family-friendly dessert. Use seasonal rhubarb and a handful of ingredients to make a stunning pud. Photograph: Felicity Cloake for the Guardian.
Rhubarb flumble (flapjack+crumble) is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Rhubarb flumble (flapjack+crumble) is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have rhubarb flumble (flapjack+crumble) using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Rhubarb flumble (flapjack+crumble):
- Make ready For rhubarb
- Take 8/10 stick rhubarb
- Take 50 g sugar
- Take 1 teaspoon vanilla extract
- Make ready For the topping
- Prepare 50 g porridge oats
- Make ready 50 g sugar
- Get 50 g butter melted (coconut oil for vegan option)
- Prepare 30 g desiccated coconut
Try this delicious crumble slice with tangy rhubarb and a crunchy oat base, perfect for afternoon tea. James Martin's classic rhubarb crumble recipe will take you to comfort food heaven in six short steps and under an hour. This assortment of rhubarb crumble, cobbler and crisp recipes, is all you need to make the perfect dish from scratch. Obviously fresh rhubarb makes the very best crumble, however, you can use very easily use frozen rhubarb, and it will turn out excellent too!
Steps to make Rhubarb flumble (flapjack+crumble):
- Start by warming up the oven on 180°C
- Start by cutting the rhubarb into bite-size chunks and put them in a pan with the sugar until the sugar has melted remove from the pan and set aside in a bowl
- For the topping start by melting the butter either on Bain Marie or in the microwave on defrost setting. Add the sugar, the porridge oats and the coconut and mix well
- In an oven proof dish lay down the rhubarb, I like to use a quite small dish so that the rhubarb stacks up quite high and add the topping on top. Put in the oven to cook for approximately 25 to 30 minutes. Serve hot alone or with custard or ice cream or cream.
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