Rhubarb, Bramley Apple and Berry Crumble
Servings: 6 people
Prep Time: 10 minutes
Cook Time: 45 minutes
- Rhubarb - 4 stalks
- Bramley apples - 2 (peeled, cored and sliced)
- Frozen berries - 1 handful
- Scottish porridge oats - 1 cup
- Granulated sugar - 1/2 cup
- Shetland Dairies butter - 2 tbsp
- Desiccated coconut - 2 tbsp (optional)
- Ground cinnamon - 1/2 tsp
- Vanilla powder - 1/2 tsp (my secret ingredient in many recipes)
- Preheat the oven to 180C/ fan160C/ gas 4 and grease an ovenproof dish with butter.
- Put the rhubarb, apples and berries in the ovenproof dish and mix 2 tbsp of sugar and vanilla together and sprinkle over the fruit.
- For the topping: put the butter, oats, remaining sugar and cinnamon in a mixing bowl. Rub together until the mixture resembles coarse breadcrumbs. Heap the crumble over the fruit and sprinkle with some more sugar.
- Bake for 45 minutes, or until the top of the crumble is golden and crisp. Serve warm with double cream or custard.
Prep Time: 30 minutes
Cook Time: 30 minutes
- Rhubarb - 6 stalks
- Vodka - 1 litre
- Granulated sugar - 2 kilos
- Water -
- Vanilla pod - 1
- Chop the rhubarb finely to expose maximum surface area. Pulsing it a few times in a food processor makes the job much faster. Place in a glass jar add the vanilla pod (cut in half; lenght wise), cover with vodka by approximately an inch or so, seal, and allow to steep a month. Over this time, the flavour and color will leach out of the rhubarb, leaving the alcohol rosy and the rhubarb yellow-white.
- When the rhubarb has finished steeping, strain it from the alcohol, and filter the solution through several layers of cheesecloth. Coffee filters work really well too.
- Measure the final amount of alcohol - this is your base number. In a saucepan, heat 1.5 times that amount of water, and 1/2 - 3/4 that amount of sugar, depending on how sweet you like things. To give an example: 4 cups rhubarb alcohol would need 6 cups of water and 2-3 cups sugar. Let the sugar syrup cool, then add it to your filtered alcohol.
- Taste and add more sugar if desired. Let age for at least a month before enjoying. Rhubarb liqueur keeps at any temperature, but is especially delicious straight from the freezer. Try adding it to your Cava or Prosecco, just like Kir Royale.