Rhubarb Crumble: Difference between revisions
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Created page with '{{RecipeSummary |PrepTime=30 min |CookTime=30 min |Source=Taste of Home 1999 |Yield=12 servings |Rating=Very good }} === Ingredients === * 8 c chopped fresh or frozen rhubarb * 1…' |
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=== Preparation === | === Preparation === | ||
In a saucepan, combine rhubarb and 3/4 cup of sugar. Cover and cook over medium heat, stirring occasionally, until the | In a saucepan, combine rhubarb and 3/4 cup of sugar. Cover and cook over medium heat, stirring occasionally, until the rhubarb is tender, about 10 minutes. Pour into a greased 13x9x2 inch baking dish. | ||
In a bowl, combine flour, brown sugar, oats and remaining sugar. Cut in the butter until crumbly; sprinkle over rhubarb. Bake at 400° for 30 minutes. | In a bowl, combine flour, brown sugar, oats and remaining sugar. Cut in the butter until crumbly; sprinkle over rhubarb. Bake at 400° for 30 minutes. | ||
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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, about 15-20 minutes. Remove from the heat; stir in the vanilla. Serve warm over rhubarb crumble. | 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, about 15-20 minutes. Remove from the heat; stir in the vanilla. Serve warm over rhubarb crumble. | ||
[[Category: | [[Category:Desserts]] | ||
[[Category:Rhubarb]] | [[Category:Rhubarb]] | ||
[[Category:Very Good]] | [[Category:Very Good]] | ||
Latest revision as of 00:16, 2 May 2010
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 30 min |
| Source | Taste of Home 1999 |
| Yield / serves | 12 servings |
| Rating | Very good |
Ingredients
- 8 c chopped fresh or frozen rhubarb
- 1 1/4 c sugar, divided
- 2 1/2 c all-purpose flour
- 1/4 c packed brown sugar
- 1/4 c quick-cooking oats
- 1 c cold butter or margarine
Custard Sauce
- 6 egg yolks
- 1/2 c sugar
- 2 c whipping cream
- 1 1/4 t vanilla extract
Preparation
In a saucepan, combine rhubarb and 3/4 cup of sugar. Cover and cook over medium heat, stirring occasionally, until the rhubarb is tender, about 10 minutes. Pour into a greased 13x9x2 inch baking dish.
In a bowl, combine flour, brown sugar, oats and remaining sugar. Cut in the 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, about 15-20 minutes. Remove from the heat; stir in the vanilla. Serve warm over rhubarb crumble.
