Simple Way to Make Speedy Rhubarb flumble (flapjack+crumble)

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, rhubarb flumble (flapjack+crumble). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Rhubarb flumble (flapjack+crumble) is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Rhubarb flumble (flapjack+crumble) is something that I’ve loved my whole life.

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.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook rhubarb flumble (flapjack+crumble) using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Rhubarb flumble (flapjack+crumble):

1. Get For rhubarb
2. Get 8/10 stick rhubarb
3. Prepare 50 g sugar
4. Get 1 teaspoon vanilla extract
5. Get For the topping
6. Get 50 g porridge oats
7. Make ready 50 g sugar
8. Prepare 50 g butter melted (coconut oil for vegan option)
9. Get 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 for this special food rhubarb flumble (flapjack+crumble) recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!