Stan_Lite
17-03-2008, 18:37
Rhubarb and Beetroot Crumble.
I've thought about doing this for years and finally got round to it. An old classic with a quirky twist. I haven't seen a recipe for this anywhere so as far as i'm aware, it's an original recipe.
Rhubarb and Beetroot Filling.
• 2oz butter
• 12oz rhubarb, cut into 2cm pieces
• 12oz cooked beetroot cut chunkily
• 3oz caster sugar
• 1 tbsp honey
You could use 4oz of sugar but I prefer some honey in it.
Crumble
• 4oz flour
• 2oz oats
• 4oz Demerara sugar
• 2 tsp. mixed spice
• 4oz butter
Put whatever spices you want in this (nutmeg, ginger etc), I just put in what I had available. You can also replace the oats with nuts if you prefer.
Filling:
http://www.bigstan.net/Images/R%26B1.jpg
Method.
Melt the butter in a saucepan with the sugar and honey over a moderate heat, until the butter has melted. Add the rhubarb, cover with a lid and leave it to cook over a low heat for 3-4 minutes. Add the cooked beetroot and allow to cook for a further 2 minutes until the rhubarb has softened.
http://www.bigstan.net/Images/R%26B2.jpg
Spoon the mixture into a buttered ovenproof dish.
Crumble:
http://www.bigstan.net/Images/R%26B3.jpg
Place all the crumble ingredients in a food processor and process it until all the ingredients are combined but with texture or place the mixture in a bowl and rub the butter with the other ingredients until it is crumb like.
http://www.bigstan.net/Images/R%26B4.jpg
Sprinkle the crumbs over the top of the filling so that it covers all over. Sprinkle some Demerara sugar on top of the crumble. Place the crumble in an oven preheated to 200C and cook it for 25-30 minutes until the top is golden brown. Serve hot or cold with whatever you fancy – I prefer cream but you can have it with yellow filth if you really have to :p
I got it all ready and realised we didn't have a suitable ovenproof dish so I had to make it in a saucepan :o
The finished product:
http://www.bigstan.net/Images/R%26B5.jpg
http://www.bigstan.net/Images/R%26B6.jpg
It's not delicious but it's not disgusting either - it's just different, which is why I like it.
I've thought about doing this for years and finally got round to it. An old classic with a quirky twist. I haven't seen a recipe for this anywhere so as far as i'm aware, it's an original recipe.
Rhubarb and Beetroot Filling.
• 2oz butter
• 12oz rhubarb, cut into 2cm pieces
• 12oz cooked beetroot cut chunkily
• 3oz caster sugar
• 1 tbsp honey
You could use 4oz of sugar but I prefer some honey in it.
Crumble
• 4oz flour
• 2oz oats
• 4oz Demerara sugar
• 2 tsp. mixed spice
• 4oz butter
Put whatever spices you want in this (nutmeg, ginger etc), I just put in what I had available. You can also replace the oats with nuts if you prefer.
Filling:
http://www.bigstan.net/Images/R%26B1.jpg
Method.
Melt the butter in a saucepan with the sugar and honey over a moderate heat, until the butter has melted. Add the rhubarb, cover with a lid and leave it to cook over a low heat for 3-4 minutes. Add the cooked beetroot and allow to cook for a further 2 minutes until the rhubarb has softened.
http://www.bigstan.net/Images/R%26B2.jpg
Spoon the mixture into a buttered ovenproof dish.
Crumble:
http://www.bigstan.net/Images/R%26B3.jpg
Place all the crumble ingredients in a food processor and process it until all the ingredients are combined but with texture or place the mixture in a bowl and rub the butter with the other ingredients until it is crumb like.
http://www.bigstan.net/Images/R%26B4.jpg
Sprinkle the crumbs over the top of the filling so that it covers all over. Sprinkle some Demerara sugar on top of the crumble. Place the crumble in an oven preheated to 200C and cook it for 25-30 minutes until the top is golden brown. Serve hot or cold with whatever you fancy – I prefer cream but you can have it with yellow filth if you really have to :p
I got it all ready and realised we didn't have a suitable ovenproof dish so I had to make it in a saucepan :o
The finished product:
http://www.bigstan.net/Images/R%26B5.jpg
http://www.bigstan.net/Images/R%26B6.jpg
It's not delicious but it's not disgusting either - it's just different, which is why I like it.