Scarlett WRhubarb, Orange and Ginger Crumble
September 2nd 2008 14:56
Rhubarb, Orange and Ginger Crumble
About Rhubarb, Orange and Ginger Crumble
Aromatic ginger and tangy orange liven up this warm, fruity dish with its crisp, oaty topping. And it is just as delicious served chilled.
About Crumble
A crumble is a dish of British origin containing stewed fruit topped with a crumbly mixture of fat (usually butter), flour, and sugar. The crumble is baked in an oven until the topping is crisp. It is often served with custard, cream or ice cream as a hearty, warm dessert after a meal.
Popular fruits used in crumbles include apple, blackberry, peach,rhubarb, gooseberry, and plum. The topping may also include rolled oats, ground almonds or other nuts, and sometimes sour milk (e.g. vinegar and milk) is added to give the crumble a more extravagant taste. Brown sugar is often sprinkled over the crumble topping, which caramelises slightly when the pudding is baked. In some recipes the topping is made from broken biscuits (cookies in American English) or even breakfast cereals, but this is not traditional.
Crumbles originated in Britain during World War II. Due to strict rationing the ingredients required to make the bases of pies contained too much of the necessary flour, fat and sugar to make the pastry. So a simple mixture of flour, margarine and sugar was used to make the top of the crumble. The dish was also popular due to its simplicity, as it allowed women more time to do other tasks.
INGREDIENTS
Serves 4
1 large orange
450 gm / 1 lb rhubarb, sliced into 2.5 cm / 1 inch pieces
2 teaspoons chopped stem ginger
1 – 2 tablespoons caster sugar
For the crumble
125 gm / 4½ oz plain white flour
75 gm / 2¾ oz half-fat butter, chilled and diced
25 gm / 1 oz demerara sugar
50 gm / 1¾ oz porridge oats
To serve – low-fat custard (600 ml)
600 ml / 1 pint skimmed milk
2 eggs
2 tablespoons caster sugar
½ teaspoon vanilla essence
1. Heat the oven to 190ºC / 375ºF.
2. Finely grate 1 teaspoon of orange zest and set it aside.
3. Then peel the orange, removing all the pith, and divide the flesh into segments, cutting any large ones in half.
4. Place the orange segments in a pie dish and add the rhubarb, stem ginger and caster sugar to taste.
5. Cover the dish with foil and bake for 15 minutes.
6. Meanwhile, prepare the crumble. Place the flour, butter and demerara sugar in a bowl and combine with your fingertips until the mixture resembles breadcrumbs, or whizz them for 10 – 15 seconds in a food processor.
7. Stir in the oats and the reserved orange zest.
8. Uncover the fruit and sprinkle the crumble topping over them.
9. Return the dish to the oven, uncovered, and bake for 25 – 30 minutes until the topping is crisp and golden.
10. Meanwhile, prepare the custard. Beat 2 eggs with 2 tablespoons of caster sugar and ½ teaspoon of vanilla essence.
11. Bring 600 ml skimmed milk gently to scalding point, then whisk it slowly onto the beaten eggs.
12. Pour the custard back into the saucepan and cook slowly, stirring, over a low heat until it thickens. Do not let it boil or it will curdle.
13. Allow the crumble to cool slightly.
14. Serve with hot custard.
**From “Low Fat No Fat Cookbook” and “Wikipedia, the free encyclopedia” **
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