RHUBARB & GINGER CRUMBLE WITH CUSTARD INSPIRED BY REBEKAH HALL
Rebekah chose rhubarb crumble with custard as the pudding of her final meal before being cast off to the desert island. What’s not to love about rhubarb crumble? Or crumble in general for that matter.
Have you ever had a bad crumble, or one you didn’t enjoy? I would guess not. Now I know that’s a big call, but even the slightly dry, sawdusty crumbles offered at school had a rather comforting and cuddly vibe to them. We simply used to drench them in custard, close our eyes and imagine it was one made by our mums. They serve a purpose. And that’s the thing about crumble I think, they are the pudding equivalent to chicken soup. Or the edible alternative to a hug.
Now I know I’ve said it’s not really possible to make a bad one, but of course…in reality it is. And what’s more, and more importantly, it is very much possible to make an incredibly good one, and without much effort at all. This is a recipe for a deliciously fudgy and, if you ask me, perfect crumble topping. Being a big fan of crumble myself, I’ve experimented a lot (a lot a lot) and this is my go-to crumble topping.
Crumbles require minimal effort and very little skills in the kitchen, yet are hugely satisfying to make. The very best kind of cooking. Master a fantastic crumble recipe and you can have it up your sleeve for those occasions when someone asks you to knock something together at the last minute.
What’s even better is that a good crumble topping is made of ingredients you really are bound to have in the cupboard and the fridge so you don’t even have to dash to the supermarket when that crumble urge comes a-calling or visitors turn up unannounced.
Here’s the recipe for a deliciously-gingery rhubarb crumble, but the same principles would apply to any kind of crumble you like. Think apple, winter berries, apple and strawberry, pear….the list goes on.
And as for the custard, well, to be honest, if you’ve never made custard you’re not going to believe how easy it is to make. But truly it is so simple. I think it’s one of those things that chefs and experienced cooks would have you believe is very technical but in all honestly I know you will be able to make it even if you’ve never been in a kitchen before or seen a wooden spoon. You won’t believe you’ve been buying it for all these years!
Find the recipe here.
Check out lots of other recipes on www.desertislanddishes.co
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