Post by Atticus Pizzaballa on Dec 7, 2021 20:08:37 GMT -5
When I met my English husband and served him just the crumble, he said it was fantastic but really needed a custard sauce over it. We found a terrific sauce recipe from England, and now the pair is perfect together. I wouldn't serve it any other way. —Amy Freeman, Cave Creek, Arizona
English Rhubarb Crumble
Total Time
Prep: 45 min. Bake: 30 min.
Makes
12 servings (2-1/2 cups sauce)
Ingredients
8 cups chopped fresh or frozen rhubarb
1-1/4 cups sugar, divided
2-1/2 cups all-purpose flour
1/4 cup packed brown sugar
1/4 cup quick-cooking oats
1 cup cold butter
custard sauce:
6 large egg yolks
1/2 cup sugar
2 cups heavy whipping cream
1-1/4 teaspoons vanilla extract
Directions
In a saucepan, combine rhubarb and 3/4 cup sugar. Cover and cook over medium heat, stirring occasionally, until the rhubarb is tender, about 10 minutes.
Pour into a greased 13x9-in. baking dish. In a bowl, combine flour, brown sugar, oats and remaining sugar. Cut in butter until crumbly; sprinkle over rhubarb. Bake at 400° for 30 minutes.
Meanwhile, in a saucepan, whisk the egg yolks and sugar; stir in cream. Cook and stir over low heat until a thermometer reads 160° and mixture thickens, 15-20 minutes. Remove from the heat; stir in vanilla. Serve warm over rhubarb crumble.
Rhubarb
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts
1 each: 550 calories, 33g fat (19g saturated fat), 202mg cholesterol, 179mg sodium, 60g carbohydrate (37g sugars, 2g fiber), 6g protein.
I gotta try this I love rhubarb.
English Rhubarb Crumble
Total Time
Prep: 45 min. Bake: 30 min.
Makes
12 servings (2-1/2 cups sauce)
Ingredients
8 cups chopped fresh or frozen rhubarb
1-1/4 cups sugar, divided
2-1/2 cups all-purpose flour
1/4 cup packed brown sugar
1/4 cup quick-cooking oats
1 cup cold butter
custard sauce:
6 large egg yolks
1/2 cup sugar
2 cups heavy whipping cream
1-1/4 teaspoons vanilla extract
Directions
In a saucepan, combine rhubarb and 3/4 cup sugar. Cover and cook over medium heat, stirring occasionally, until the rhubarb is tender, about 10 minutes.
Pour into a greased 13x9-in. baking dish. In a bowl, combine flour, brown sugar, oats and remaining sugar. Cut in butter until crumbly; sprinkle over rhubarb. Bake at 400° for 30 minutes.
Meanwhile, in a saucepan, whisk the egg yolks and sugar; stir in cream. Cook and stir over low heat until a thermometer reads 160° and mixture thickens, 15-20 minutes. Remove from the heat; stir in vanilla. Serve warm over rhubarb crumble.
Rhubarb
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts
1 each: 550 calories, 33g fat (19g saturated fat), 202mg cholesterol, 179mg sodium, 60g carbohydrate (37g sugars, 2g fiber), 6g protein.
I gotta try this I love rhubarb.
