CRUNCHY RHUBARB CUSTARD

September 22, 2014 / jonesd / 0 Comments

CRUNCHY RHUBARB CUSTARD
Rhubarb crumble with a smooth custard centre

Ingredients:
3 cups cooked rhubarb (or stewed apples or apricots)
90 g butter
?-½ cup plain flour
¼ cup coconut
2 Tab brown sugar
¾ cup rolled oats
¼ cup flaked almonds
½ tsp cinnamon
2 Tab custard powder
2 cups milk
? cup sugar

1. Spread drained rhubarb over the base of an ovenproof dish.
2. Combine custard powder, milk & sugar in a small saucepan and heat gently to make custard. Pour custard over rhubarb.
3. Melt butter; add brown sugar, flour, coconut, rolled oats & cinnamon.
4. Sprinkle roughly over custard.
5. Bake at 150°C until topping is golden brown and crunchy.
6. Serve warm with whipped cream.

GLUTEN FREE CRUMBLES

September 22, 2014 / jonesd / 0 Comments

GLUTEN FREE CRUMBLES
You can use finely ground blanched almonds, mixed with ground cinnamon & sugar are easy to prepare and need no additional fat due to the richness of the almonds. This one will absorb fruit juice, turn golden brown & taste delicious.

Vary with finely grated hazelnuts, grated coconut or finely ground raw almonds.

For a flour crumble, choose chestnut flour. You can use buckwheat if mixed with something mild ie hazelnuts.

Can also use rice flakes mixed with margarine and sugar which produces a crustier crumb.

You can also add raisins, dates, dried apricots cut into small pieces. Can use these instead of sugar if the fruit mixture is particularly sweet.

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