Rhubarb Crumble.

[Tilly2]

When you make a rhubarb crumble, do you poach the rhubarb first? I always do but it always turns into a muddy browny/greeny colour. Would using raw rhubarb make a difference. And......................do you peel yours?

[craft1948]

I cheat..............I use tinned :-(

[Tilly2]

So do I, usually, craft. But today I bought some sticks (they were on offer) and I thought I'd make a crumble as it's such a miserable,blustery day.

[shaneystar2]

I've made the Simon Hopkinson one lots of times .You don't need to cook the rhubarb first .It's really easy .
http://www.bbc.co.uk/...arb_crumble_and_30751

[crisgal]

that's just the colour ir goes. I always add a squeeze of orange juice - goes very well with the flavour of the roob x

[Tilly2]

I can't get the link to work, shaney. Thanks anyway. I'll try later.

[tonyav]

Gawd, this all sounds very delicious, any chance of a dish please and yes with cream if you don't mind.

[jamesnan]

Fresh uncooked is best, together with grated orange rind and squeezed juice, - segments of orange also work well with this - and then make sure the rhubarb is thoroughly cooked . Small pieces of chopped walnut also go well in the crumble.

[treetops1]

A teaspoon of ground ginger in the crumble topping gives it a nice zing with rhubarb.

[askyourgran]

I peel mine first and stew it gently so that the peices are still whole and not overcooked. Once the topping is you you can't tell if it turns to mush. Just remember to put plenty of sugar on it.

[tonyav]

I want some.

[AliceTickband]

I always add a few bits of stem ginger (chopped) to the rhubarb...yum yum

[Tilly2]

Thanks to all of you. I've jst taken it out of the oven and it looks scrummy!
If I'm not here tomorrow you will know it wasn't a success.

[tonyav]

Save me a bit please Tilly.

[Tilly2]

^just. I'll save you some Tony.

[tonyav]

Thanks.

[fairycakes69]

I chop mine up small, place it on a roasting tin, sprinkle sugar over, cover with tin foil and roast for 10 mins at 180. Then add strawberries and back in oven for another 10 mins. Very nice.

[ArranBrown]

I pour some Crabbies Green Ginger wine over the rhubarb before adding the crumble - yum.

[boxtops]

That sounds good, I always put ginger in my rhubarb crumble. Tbh it doesn't matter what colour it goes when it's cooked, you can't see it under the custard :-) ..and no, I don't peel it.

[sunny-dave]

Now that sounds excellent ...

[sunny-dave]

The Crabbies I mean :)