Rhubarb and fig crumble
FIG and rhubarb together make a delicious combination for a winter crumble.
Now is the time when forced Northern rhubarb should be hitting the shops, if you can’t find it in your local store then try frozen rhubarb, it’s often just as good.
Ingredients:
1.5kg fresh or frozen rhubarb 4 fresh or 200g of dried figs, chopped
100g caster sugar
300g (wholemeal) flour – 150g plain & 150g self-raising
100g butter
50g digestive biscuits
50g ginger biscuits
75g porridge oats
50g demerara sugar
40g ground almonds
1 tsp cinnamon
This recipe will make enough crumble for two 8in round Pyrex dishes – one to use, one to freeze.
Method:
Peel and chop the rhubarb if using fresh, or defrost if using frozen.
Place in a pan with the figs and caster sugar.
Top with water to just below the top of the fruit, bring to a gentle boil then simmer for 10 minutes, stirring all the time.
When the fruit is soft and combined, check for sweetness to your taste.
Split the mixture between the two Pyrex dishes to cool down.
Meanwhile to make the topping: Sift the flours together in a bowl.
Rub the butter into the flour with your finger-tips until the mixture resembles fine breadcrumbs.
Crush the biscuits together and stir into the flour mixture along with the oats and ground almonds, add three tablespoons of water to the mix, to slightly change the consistency.
Spoon the biscuit topping over the top of the fruit and even out.
Finally, sprinkle the cinnamon and demerara sugar over the top.
Bake for 25 minutes in a moderate oven until slightly browned. Serve hot with ice cream or custard.
Enjoy!
Figs and rhubarb are both rich in fibre and carotene. This crumble is also a powerhouse of minerals, including potassium, calcium, magnesium, phosphorus and iron.
Lesley is studying nutrition & health at Edge Hill University and co-owns Roberto’s Italian, on Southport’s Ocean Plaza, with husband, Roberto.
For more of Lesley’s recipes, go to: Twitter @LYatesNutrition or Facebook.com/robertossouthport and www.robertositalian.co.uk