Traditional Scotland Teatime Treats Ideas
Rhubarb and Orange Crumble Recipe
This is a recipe for rhubarb and orange crumble. The crumble is slightly different in that it isn't the usual "digestive biscuit" type but one made of muesli and wholemeal flour. Still delicious though.
1lb rhubarb (topped/tailed and sliced)
2 oz granulated sugar
Juice of freshly squeezed orange
1 tablespoon cold water
For the crumble:
4 oz wholemeal flour
2 oz soft brown sugar
3 oz butter
2 oz muesli (plain - clearly!)
Orange rind (if to taste)
Pre heat oven to 350F. Place the rhubarb, granulated sugar and water into a large saucepan and simmer until the rhubarb is soft (good quality rhubarb will NOT be "stringy"). Seperate the rhubarb from the juice using a draining spoon. Place the rhubarb in a deep ovenproof dish. Place the liquid back into the saucepan and reduce until it achieves a syrup like consistency.
Stir in the orange juice, then pour over the rhubarb. Make the topping by rubbing the butter into a bowl containing the flour. Stir in the muesli, brown sugar and the orange rind. Spread thsi evenly over the rhubarb and bake in the oven for approx 30 minutes until golden brown. The crumbel is traditionally served hot with cream or custard, although it can be served cold with the same.
As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.
For US to UK equivalents for food weights and measurements see this rough guide
Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.