Well I can happily say that dinner on Friday night worked a treat. My husband's bouillabaisse was sensational and my rhubarb crumble turned out beautifully. As discussed in my previous post I decided to try a different way of preparing my rhubarb and crumble and got my inspiration from some David Herbert recipes in the weekend Australian a few weeks ago.
David likes to prepare his rhubarb with orange rind and ginger and seeing as I love all three, it was a match made in heaven. (Click here for his recipes). I decided to prepare the rhubarb in the same way David prepares his ('My Way to Cook Rhubarb') except I decided to leave out the ginger as I was including ginger (aka ginger nut snap biscuits) in the crumble. The orange with the rhubarb tastes amazing and I intend to do it again in the future.
Unfortunately I don't measure anything when I make a crumble so I don't have exact amounts but I can say that I used about half a pack of ginger nut snap biscuits, about a cup of plain flour, about a third of a cup of raw sugar and about 60g of chopped cold butter.
Unfortunately I don't measure anything when I make a crumble so I don't have exact amounts but I can say that I used about half a pack of ginger nut snap biscuits, about a cup of plain flour, about a third of a cup of raw sugar and about 60g of chopped cold butter.
First I crushed the biscuits into rough breadcrumbs in the food processor with the blade tool. Then I changed the tool to the kneader and added the rest of the ingredients. I turned it on and after a few minutes it was a perfect* crumble.
*The crumble should not be too dry or too wet. If it doesn't form clumps when you press small amounts together it is too dry - add more butter. If it starts looking like a dough, it's too wet - add more flour.
Because the crumble soaks up moisture, I held off adding the crumble to the cooked rhubarb until our guests arrived. I then baked it at 170 degrees celsius for about 30 minutes (whilst we ate our mains) and then served with cream. It was a perfect crumble - slightly crunchy and chewy at the same time. Mmmm
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