Practical Method to Producing Perfect Rhubarb flumble (flapjack+crumble)
Wishing to dine Rhubarb flumble (flapjack+crumble) a top restaurant's, but for a few reasons are not able to go to restaurants. This recipe gonna guide you with helpful procedures on cooking a Rhubarb flumble (flapjack+crumble) like a famous chef made.
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To prepare an extraordinary Rhubarb flumble (flapjack+crumble), here are the components needed:
- Provide of For rhubarb.
- Get 8/10 stick of rhubarb.
- Provide 50 g of sugar.
- You need 1 teaspoon of vanilla extract.
- Provide of For the topping.
- Get 50 g of porridge oats.
- You need 50 g of sugar.
- Provide 50 g of butter melted (coconut oil for vegan option).
- Take 30 g of desiccated coconut.
After preparing the components, now you are good to cook your tasty Rhubarb flumble (flapjack+crumble) by following the instructions below:
- Start by warming up the oven on 180°C.
- Start by cutting the rhubarb into bite-size chunks and put them in a pan with the sugar until the sugar has melted remove from the pan and set aside in a bowl.
- For the topping start by melting the butter either on Bain Marie or in the microwave on defrost setting. Add the sugar, the porridge oats and the coconut and mix well.
- In an oven proof dish lay down the rhubarb, I like to use a quite small dish so that the rhubarb stacks up quite high and add the topping on top. Put in the oven to cook for approximately 25 to 30 minutes. Serve hot alone or with custard or ice cream or cream..
Streusel is the German word for that amazing nutty and sweet crumble that goes on top of the bars. Typically used on top of coffee cakes and cobblers, streusel topping is typically a simple mix of brown sugar, some oats or nuts, flour, and butter. In a bowl, combine flour, brown sugar, oats and remaining sugar. Cut in butter until crumbly; sprinkle over rhubarb. James Martin's classic rhubarb crumble recipe will take you to comfort food heaven in six short steps and under an hour.
Recipe : Rhubarb flumble (flapjack+crumble)
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