Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, rhubarb flumble (flapjack+crumble). One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Rhubarb flumble (flapjack+crumble) Gaia Riva Bristol. This is my twist on the classic crumble I prefer it because it's crunchier and less buttery then the classic one there is also more fruit to topping ratio. Serve warm from the oven with cold cream or generous scoops of vanilla ice cream. Serve warm from the oven with cold cream or generous scoops of vanilla ice cream.
Rhubarb flumble (flapjack+crumble) is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Rhubarb flumble (flapjack+crumble) is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have rhubarb flumble (flapjack+crumble) using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Rhubarb flumble (flapjack+crumble):
- Take For rhubarb
- Prepare 8/10 stick rhubarb
- Prepare 50 g sugar
- Take 1 teaspoon vanilla extract
- Make ready For the topping
- Make ready 50 g porridge oats
- Make ready 50 g sugar
- Take 50 g butter melted (coconut oil for vegan option)
- Prepare 30 g desiccated coconut
Melt the white chocolate and either pipe or drizzle all over the top of the crumble topping. Cool before refrigerating, cut into slices before serving. Combine sugar and cinnamon; sprinkle over rhubarb mixture. In a bowl, combine flour, baking powder and salt.
Instructions to make Rhubarb flumble (flapjack+crumble):
- Start by warming up the oven on 180°C
- Start by cutting the rhubarb into bite-size chunks and put them in a pan with the sugar until the sugar has melted remove from the pan and set aside in a bowl
- For the topping start by melting the butter either on Bain Marie or in the microwave on defrost setting. Add the sugar, the porridge oats and the coconut and mix well
- In an oven proof dish lay down the rhubarb, I like to use a quite small dish so that the rhubarb stacks up quite high and add the topping on top. Put in the oven to cook for approximately 25 to 30 minutes. Serve hot alone or with custard or ice cream or cream.
Combine sugar and cinnamon; sprinkle over rhubarb mixture. In a bowl, combine flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in brown sugar and oats. Layer diced rhubarb over the oat mixture.
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