English Rhubarb Crumble
English Rhubarb Crumble is a traditional dessert. This rhubarb crumble, is simple to make and is always a favorite. The sweet and crumbly flour, sugar, butter, and oat topping is served with the tangy, pink rhubarb. You can skip the orange zest if you’d prefer, but it does give the filling a bit of citrus flavor. For an extra decadent treat, top the warm crumble with a dollop of whipped cream or a scoop of vanilla ice cream.
- 10 cups chopped fresh or frozen rhubarb
- 2 cups sugar
- 2-1/2 cups all-purpose flour
- 1/4 cup packed brown sugar
- 2 cup quick-cooking oats
- 1 cup cold butter
- 7 large egg yolks
- 1/2 cup sugar
- 2 cups heavy whipping cream
- 1-1/4 teaspoons vanilla extract
- Rhubarb and 3/4 cup sugar are mixed in a pan. For about 10 minutes, with the lid on, cook the rhubarb on medium heat, stirring regularly.
Korean Hotteok popcorn
- Put into a 13×9-inch baking dish that has been buttered. Combine the flour, brown sugar, oats, and remaining sugar in a bowl. Scatter over rhubarb after cutting with butter until crumbly. Bake for 30 minutes at 400°.
- Egg yolks, sugar, and cream whisked together in a pot at this time. Cook and whisk the mixture slowly over low heat for 15-20 minutes, or until a thermometer registers 160°. Add Vanilla after the heat turned off. Over warm rhubarb crumble, serve.