Honey Recipes
Rhubarb Crumble
This is my mum’s recipes which I’ve adapted to include a couple of (not very) secret ingredients. It’s not too sweet and relatively healthy.
The following recipe will make about 3 crumbles.
Crumble Topping Ingredients
- 8oz (200g) wholemeal flour
- 4oz (100g) rolled porridge oats
- 2oz (50g) desiccated coconut
- 2oz (50g) crushed cornflakes
- 6oz (150g) brown sugar
- 2 teaspoons of ginger and/or mixed spices
- 6oz (150g) margarine/butter
Rhubarb Ingredients
- Enough rhubarb
- Brown sugar to sweeten
- Secret ingredient: spoon of honey
- Secret ingredient: dash of sloe gin
- Dash of ginger
Instructions
- Mix dry ingredients for the crumble topping
- But in mixer and add the margarine / butter (your topping is now ready)
- Wash, cut and slightly cook the rhubarb
- Add the rhubarb ingredients
- Put rhubarb in base of tin and then cover with topping
- Cook at 160C for 30 minutes*
- Freeze
- To defrost cook at 170C for 30 minutes
* If you are going to eat straight away you will need to cook for a bit longer – say 40 minutes
Related Posts:
- In my post “Regaining My Sanity Without Bees” I describe making sloe gin