Recipe detail

Name: Rhubarb crumble
Yield: 4
Cuisine: English
Ingredients: 10.0000 tPcs rhubarb; 100.0000 g caster sugar; 1.0000 g ground ginger; 110.0000 g butter; 100.0000 g demerata sugar; 200.0000 g plain flour; 100.0000 ml double cream

Desserts Rhubarb crumble

25. 3. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Desserts

Cuisine: English

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Program steps

Preheating:
180 °C

To view the entire table, move the table to the right.

this step is for roasting the rhubarb only

Hot air

100 %

Termination by time

00:04 hh:mm

180 °C

100 %

complete the dish before you start the second step

Hot air

100 %

Termination by time

00:20 hh:mm

180 °C

100 %

Ingredients - number of portions - 4

Name	Value	Unit
rhubarb	10	pcs
powdered sugar	100	g
dried ginger	1	g
butter soft	110	g
demerara sugar	100	g
plain wheat flour	200	g
double cream	100	ml

Nutrition and allergens

Allergens: 1, 7
Minerals: Ca, Co, Cu, F, Fe, I, K, Mg, Mn, Na, P, Zn
Vitamins: A, B, C, D, E, K

Nutritional value of one portion	Value
Energy	582.6 kJ
Carbohydrate	86.1 g
Fat	23.9 g
Protein	5.7 g
Water	0 g

Directions

Preheat the oven to 180C.
Cut the rhubarb into 7½cm long sticks and place on an GN container and sprinkle with 4 tablespoons of water and the caster sugar. Roast for 4 minutes. Sprinkle over the ginger and mix well.
Fill the GN container 4cm deep with the rhubarb.
Rub the butter into the flour and sugar to make the crumble topping. Sprinkle over the rhubarb and bake for 20 minutes, or until the crumble topping is crisp and golden-brown and the rhubarb filling has softened and is bubbling.
Allow to cool slightly before serving with double cream.

Recommended accessories

Enameled GN container