Rhubarb & Apple Crumble. Перевод слова rhubarb, американское и британское произношение, транскрипция, словосочетания, примеры использования. Rhubarb is the common name for perennial plants comprising the genus Rheum of the Polygonaceae family, and in particular the garden rhubard, Rheum rhabarbarum, which is popularly cultivated for its long, fleshy, edible leafstalks (petioles), which are sweetened and cooked. Rhubarb is a perennial vegetable, though it is generally used as a fruit in desserts and jams.
You can cook Rhubarb & Apple Crumble using 7 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Rhubarb & Apple Crumble
- You need 400 g of rhubarb.
- It’s 1 of bramley apple.
- Prepare 100 g of caster sugar.
- It’s splash of port.
- It’s 150 g of self raising flour.
- Prepare 100 g of butter.
- Prepare 50 g of caster sugar.
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Rhubarb & Apple Crumble instructions
Chop the rhubarb and apple up into bitesize chunks, not too small though.
Simmer the rhubarb and apple with 100g of sugar and a splash of port on a low heat for 15 minutes.
Rub the flour, butter and remaining sugar together to form the crumble topping.
Sprinkle the crumble over the fruit in the baking dish.
Bake in the oven for 30 minutes at 180 degrees c.
Serve with cream, ice cream or custard.
Rhubarb is a perennial herb grown for its attractingly succulent, rose red, edible leafy stalks. This cool-season plant is native to the Siberia and widespread in many regions of. Rhubarb contains both nutrients and antinutrients. So is this sour vegetable good or bad for you? This article investigates the scientific evidence.
