How to Prepare Award-winning Rhubarb flumble (flapjack+crumble)

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, rhubarb flumble (flapjack+crumble). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Using your fingertips, rub together the butter, flour, oats and sugar in a large bowl until you have a rough crumble mix. Serve warm from the oven with cold cream or generous scoops of vanilla ice cream. Make this classic rhubarb crumble for an easy, family-friendly dessert. A crumble with custard would have been the most obvious route, but then I remembered this recipe by Anna Jones for her summer rhubarb bars.

Rhubarb flumble (flapjack+crumble) is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Rhubarb flumble (flapjack+crumble) is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can cook 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):

1. Take For rhubarb
2. Take 8/10 stick rhubarb
3. Prepare 50 g sugar
4. Make ready 1 teaspoon vanilla extract
5. Make ready For the topping
6. Get 50 g porridge oats
7. Prepare 50 g sugar
8. Get 50 g butter melted (coconut oil for vegan option)
9. Make ready 30 g desiccated coconut

Stir in brown sugar and oats. Let it cool in the tin. 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.

Steps to make Rhubarb flumble (flapjack+crumble):

1. Start by warming up the oven on 180°C
2. 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
3. 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
4. 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.

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. Once you've stewed the rhubarb and made the crumble, you'll need to pour the rhubarb into an oven proof dish like the one pictured. Rub the butter into the flour then mix in the demerara sugar to make the crumble topping. I love rhubarb crumble as a change from a berry or apple crumble since rhubarb is so tart, it totally balances the sweet crumble and the sweet ice cream or custard normally served on top.

So that’s going to wrap it up with this special food rhubarb flumble (flapjack+crumble) recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!