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Hello, and welcome back to the Sweet Treat series.
I'm Tess, and in this episode I'm going to be making a really delicious ginger and rhubarb
crumble.
Okay, so, to begin I've got about, between 700 and 800 grams which is chopped up in this
bowl.To it, I'm going to add some stemmed ginger, which I've roughly chopped.
This is about two large pieces of stemmed ginger, three small pieces to add a little
mix and some orange zest. And just give that a little mix. I'm also going to add 2 tablespoons
of stemmed ginger syrup, as well. This is a kind of sweet gingery kick.
So i've added my stemmed ginger syrup, now I'm just going to add 25 grams of demerara
sugar. And this is my rhubarb base done and ready.
Now, topping... my favorite part.
I have butter here, chopped up cold butter that I'm just going to pop into my bowl. I'm
just going to add flour and sugar. Okay, so you want to crumble this with your fingers
until its the texture of wet sand. Now i'm going to add my flaked almonds, I have 100
grams of flakes almonds. And about 50 grams of oats. I'm just going to use my hands to
combine them.
So the last thing to do is to pour my crumble topping over the rhubarb (and try not to make
a mess!). So, just smooth that over
I preheated my oven to 150 degrees, and that's going to cook for about 50 to 55 minutes.
I'll check on it at 50 minutes.
So, my crumble has just come out of the oven. It's hot. It's delicious. It's smelling buttery.
And crumbly, and yummy.
I'm just going to cut a slice. Look at that.
This is possibly the most delicious there is in the whole wide world.
I'm just going serve it with a little dollop of creme fraiche on top. You can serve it
with creme, or custard, or anything you fancy.
And there you have it! My delicious rhubarb and ginger crumble. It's really simple and
easy; it's a delicious dish.
Make sure to subscribe to the channel if you like this recipe, for plenty more delicious
ones in the series. I'll see you again next time...