Anzac biscuits are the sweet secret to the topping on this tangy crumble.
Ingredients
- 1 bunch (about 7 stems) rhubarb, ends trimmed, washed, cut into 1.5cm lengths
- 2 tablespoons white sugar
- 1 tablespoon finely chopped glace ginger
- Vanilla ice-cream, to serve
Biscuit crumble topping
- 115g (3/4 cup) plain flour
- 100g chilled butter, chopped
- 100g (1/2 cup, firmly packed) brown sugar
- 100g Unibic Anzac Biscuits, coarsely chopped
Method
- Step 1Cut the rhubarb into small similar-sized pieces. Stir the rhubarb, sugar and ginger in a large bowl until well combined, making sure the rhubarb is evenly coated in the sugar.
- Step 2To make the topping, use your fingertips to rub butter into the flour until it resembles coarse breadcrumbs (don’t use your palms as the butter may melt, which gives the topping a cakey texture). Stir in the sugar and biscuit.
- Step 3Divide the rhubarb filling among six 250ml (1-cup) capacity ovenproof dishes. If you don’t have individual dishes, use 2.5L (10-cup) capacity ovenproof dish. Make sure you leave enough room at the top of each dish for the crumble topping.
- Step 4Spoon – or use your hands – to sprinkle the topping over the rhubarb mixture. Make sure the topping is evenly distributed and goes right to the edges of the dish. This ensures your crumble will have a crisp, golden crust.
- Step 5Bake in oven preheated to 180C for 30-35 minutes or until the crumble is golden and the rhubarb is tender. To test, use a small sharp knife to pierce through the crumble and into the filling. Serve with ice-cream.
- High fibre
- Low sodium
- Vegetarian
Nutrition
1574 kj
Energy
17g
Fat Total
11g
Saturated Fat
3g
Fibre
4g
Protein
41mg
Cholesterol
177.53mg
Sodium
30g
Carbs (sugar)
50g
Carbs (total)
Notes
Top crumble tips: Don’t overwork your crumble topping when mixing it together or it can become more like a biscuit dough – you want it to resemble coarse breadcrumbs.
Use canned or frozen fruit if your favourite fruit isn’t in season. Stone fruit, such as apricots, plums, peaches, nectarines and cherries, are perfect in crumbles.
Freeze basic crumble topping in a sealable plastic bag for up to four months. There’s no need to thaw – simply sprinkle over your fruit mixture and bake. Bake in oven preheated to 180C for 30-35 minutes or until the crumble is golden and the rhubarb is tender. To test, use a small sharp knife to pierce through the crumble and into the filling. Serve with ice-cream.
- Author: Michelle Southan
- Publication: Australian Good Taste