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Friday, 24 September 2021

RhubarbcrumbleHere's a delish Winter Warmer to warm the soul, that, like magic, works everytime and my Family LOVES it.

One is my Grandmother's seasonal Rhubarb Crumble and the other, my Mother's Zucchini Slice can be adapted as a Spring/Summer dish with salad and homemade relish or Autumn/Winter with crusty bread and sweet potato fries. Mmm, yummy nosh to warm the heart. The simple pleasures, so why bother with fancy pants terms when it's so much fun just to stuff it in your mouth!

Grandmas's Rhubarb Crumble

INGREDIENTS

400g Rhubarb

150g Light muscovado sugar

1tbsp Honey

A thumb sized piece of root ginger, grated (I omit this!)

100g Self-raising flour

100g Butter

50g Porridge oats

1/2 tsp Ground cinnamon

METHOD

Heat the oven to 200C/180C fan forced. Cut the rhubarb into thumb-sized pieces, then transfer into a saucepan with the ginger, honey, a splash of water and 100g of the sugar. Simmer on a medium heat until the sugar has melted and the rhubarb has softened slightly. Take of the heat and pour into an oven proof dish.

To make the crumble topping, sieve the flour into a mixing bowl with the cinnamon, add the remaining 50g sugar and grate the butter in (or chop it into small cubes, it just makes it a bit easier to work with). Use your fingertips and to rub everything together, it takes a bit of time but you should end up with a coarse, breadcrumb-like mix. Stir in the porridge oats then scatter on top of the rhubarb. Bake for approx. 30 mins until golden.

As seen in Issue 3 of the tiny & little e-magazine as part of our contribution for the foodie issue.

Weather

Sunny

28°C

Melbourne, Australia

Sunny

Humidity: 31%

Wind: 16.09 km/h

  • 04 Jan 2019

    Sunny 41°C 20°C

  • 05 Jan 2019

    Partly Cloudy 23°C 15°C

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