This basic crumble recipe is used at Country Choice for various fruits in season. A summer favorite is made with plums poached with cinnamon. Crumbles may be served alone, or with ice cream or clotted cream.
This basic crumble recipe is used at Country Choice for various fruits in season.
Yield: serves 6-8
2 lb. rhubarb stalks, cut into 1" pieces
1 (1/4") piece ginger, peeled and finely minced
2 1⁄2 cups sugar
2 cups flour
14 tbsp. unsalted butter, cut into small pieces
Preheat oven to 350º. Put rhubarb and ginger into a medium bowl and toss together, mixing thoroughly. Transfer to a large baking dish. Sprinkle 2 cups of the sugar over rhubarb mixture and set aside.
Whisk flour, salt, and the remaining 1⁄2 cup sugar together in a medium bowl. Using a pastry cutter or 2 table knives, work butter into flour mixture until it resembles coarse meal flecked with pea-size pieces of butter. Scatter topping evenly over rhubarb mixture.
Transfer dish to oven and bake until topping is golden brown and rhubarb is soft, about 1 hour 15 minutes. Set aside to cool on a wire rack at least 10 minutes before serving warm, or allow to cool to room temperature.