Healthy Crumble

boosh_fan

I've got loads of rhubarb that I need to use up. I've had stewed rhubarb, rhubarb muffins and rhubarb fool. I'd liek to make rhubarb crumble but I'm looking for a way to healthy up the crumble part.

I'm hoping to adapt the following Rachel Allen recipe:

150g (5oz) plain flour
1 tsp ground cinnamon (optional)
75g (3oz) butter, chilled and cubed
25g (1oz) porridge oats
75g (3oz) soft light brown sugar

Would it be horrible if I used wholemeal flour instead of plain (or half and half)?

Any other ideas?

olaola

Wholemeal flour is not much of an improvement on plain. I'd put more oats and things like that into it - more flapjackey type ingredients.

Dizzyblonde

I use the Odlums recipe:

175g / 6oz flour
125g / 4oz brown sugar
125g / 4oz porridge oatflakes
125g / 4oz butter

Lpfsox

any chance of posting your recipe for rhubarb muffins?

cheers

huskerdu

Wholemeal flour tastes good in a crumble, and I would agree that oats are a good addition,for health and taste and texture.

I think it is very important that you use a good quality brown sugar for crumble.
Plain white sugar will make a very boring crumble compared to demerara,
muscovado or another brown sugar. It is easier to reduce the amount of sugar,
if the sugar tastes better and stronger.

boosh_fan

Lpfsox wrote: »

any chance of posting your recipe for rhubarb muffins?

cheers

Rachel Allen again. I'll put her recipe below but I've adapted it. I stew the rhubarb first and I add it where she mixes it in finely diced rhubarb. When I put the mixture in the cases I put in some mix, add a spoon of stewed rhubarb then cover with more mixture so when you're eating teh muffin you get a yummy gooey bit in the middle .

- Rhubarb Muffins These delicious muffins work perfectly for breakfast, or as a snack at any time of day!

Makes 10 large muffins
125g (5oz) light brown sugar
15ml (1tb sp) sunfower oil
1 egg
1 tsp vanilla extract
100ml (3 1/2 oz) buttermilk
100g (4oz) rhubarb, finely diced
175g (6oz) plain four
1 level tsp baking powder
1 level tsp bicarbonate of soda
Pinch of salt

For the topping

25g (1oz) light Muscovado sugar

Preheat the oven to 200°C (400°F), Gas mark 6. Place 10 paper muffin cases in a muffin tray.

Place the sugar, oil, egg, vanilla extract and buttermilk in a large bowl. Beat until well mixed. Add the rhubarb and mix. Sift in the flour, baking powder, bicarbonate of soda and salt, and stir until all the ingredients are mixed. Do not over-stir.

Fill the muffin cases three-quarters full with batter. Leave to chill and sprinkle the Muscovado sugar on top of the batter in each muffin case.

Bake in the oven on the centre shelf for 18-20 minutes until golden brown. Cool on a wire rack.

Nevyn

Change out some of the flour for Semolina.

maryxyz

Why not use oil instead of butter ?

And perhaps honey instead of sugar

And add some orange zest to the crumble - goes really well with rhubarb

Maryxyz