Maybe our cool climate has something to do with it, but we Brits really stand out when it comes to puddings. Name me another country to offer as much variety on the pudding front as we do, especially the ones that provide simple convenience.
The puddings are hard to resist at best, but as the gloomy weather continues, my willpower has evaporated! Frankly, there is nothing quite as cozy and inviting as pudding to keep your spirits up when everything is gloomy and gray. They are a sweet balm on the darkest days. I’ve been making a lot of puddings lately, with the excuse that I’m researching a new cookbook that I’m planning (if you have any suggestions, leave them in the comment box).
Anyway, I’ve come to the conclusion that a good old-fashioned crumble and custard is hard to beat. Rhubarb in particular, with its invigorating mild acidity with rich rich, smooth and creamy custards, is a brilliant match for nirvana pudding. If you’re in a hurry, you can still find new-season forced rhubarb in stores. You can’t miss it, just look for the vivid pink stalks that glow like beacons against all the other fruits and veggies that look downright dull in comparison.
So, what are you waiting for?
Some tips for cooking the perfect crumble:
1) Do not cook the rhubarb, it is too delicate. Instead, put it very briefly in a little butter (see below) to keep its shape and vibrant color.
2) Make sure you don’t have more than a tablespoon of rhubarb liquid with the rhubarb, before adding the crumbled topping. If there is too much juice, strain it into a cup and serve it along with the crumble when you come to eat it. Otherwise it will bubble to the surface and create hideous brown patches on your golden coating. Not a good look!
3) The secret to getting a light, crisp, and crumbly topping is to use a higher ratio of butter to flour, like I do here. You can also add ground almonds to the mix. In which case substitute 50 g of flour for 50 g of ground almonds. However, the crumble will brown more quickly, so cook it in a colder oven around 170 / Gas 3.
It serves: 4
Preparation and cooking time: 35 minutes
Effort level: easy
Duration: 4 days in the fridge
Ingredients:
– 400 g of forced rhubarb – 75 g of sugar – 25 g of unsalted butter
To the crumbling
– 100 g of butter – 175 g of all-purpose flour – 50 g of powdered sugar or demerara
Team:
– Frying pan – Oven-safe dish (approximately 20 cm x 12 cm) – Food processor
This is what you do:
Preheat the oven to 200C / Gas 6 – Rinse the rhubarb, shake it dry, then trim the bases and cut the rest into 4 cm lengths. – Melt 25 g of butter in a frying pan over high heat. Add the rhubarb and mix it quickly with the butter. Reduce to a simmer, add the sugar and cook for 5 minutes. – Pour the rhubarb into a baking dish and let it cool while continuing with the crumble. – Pour the flour, sugar and butter into a food processor and press briefly until the mixture resembles a fine breadcrumb. – Pour the crumb mixture over the cooked rhubarb and smooth the surface by tapping the plate on the counter.
Slide it onto the middle rack of the oven and bake for 25-30 minutes or until golden brown. Rest for 5 minutes before serving with vanilla custard. Ummmm. Delicious!
