Antony Worrall-Thompson Rhubarb Crumble

[Steve Maskery]

Does anyone here have the book The Top 100 Recipes from the Food & Drink TV series?

I own said book but can't find it. It has the worlds best Rhubarb Crumble* recipe in it. If anyone has it, could you send me the recipe, please? I can't find it online. IIRC it includes orange and milk powder. It's quite involved, but worth the effort, and I've been asked to make a RC this evening for tomorrow.

Many thanks
Steve

*Many years ago now I had a number of Chinese friends. I asked them if there was anything in particular they would like to do while they were over here. "Learn to cook something English", came the reply. Game On!

So one Saturday they came over and we started. I took them down the garden and showed them how to pull rhubarb. This, apparently, is hilarious. They were doubled up with laughter, holding on to each other.

Then we made the RC and, when we sat down to dinner, I asked them if they could remember what it was called.

"Ah, Rumble Crumble!"

And so it has forever after been Rumble Crumble, to the extent that I crossed out the original title in the book and wrote that in. It makes me think about them every time. Ah, happy days.

 

[tomatwark]

Is this it?

https://archive.li/PsS9V

 

[Steve Maskery]

Yes! Excellent, thank you. How did you find it?

 

[tomatwark]

Google.

But I knew it used to be on the BBC website.

 

[Paul200]

Bookmarked thank you! I love rhubarb crumble!!

 

[Steve Maskery]

I know it looks involved, but it really is worth the effort. It's the best Rumble Crumble in the world.

It's just a shame it's associated with AWT...

 

[Steve Maskery]

Just for future Googlers and posterity:

The best Rhubarb Crumble In The World, by Antony Worrall-Thompson:

Serves 4

zest and juice of 1 orange
juice of 1 lemon
2.5cm/1in piece fresh root ginger, peeled and grated
1kg/2lb forced rhubarb, cut into 4cm /1½in pieces
175g/6oz caster sugar

25g/1oz powdered milk
25g/1oz ground almonds
25g/1oz rolled oats
250g/8oz plain flour
250g/8oz soft dark brown sugar
1 tsp cinnamon
2.5ml/½ tsp salt
175g/6oz unsalted butter, cut in cubes

Preheat the oven to 180C/350F/Gas 4.
Mix together the caster sugar, ginger, juice, zest and 2 tbsp of water.

Pour the mixture over the rhubarb.

To make the crisp topping, in a food processor blend together the dry topping ingredients on a pulse action. Add the butter and continue to pulse until the mixture resembles a crumble. Scatter over the top of the rhubarb mix, bake in the oven for 45 minutes to 1 hour or until the top is golden.

Serve hot or cold with clotted cream.

 

[MrTeroo]

Bookmarked thank you! I love rhubarb crumble!!

Don't rely on it being there forever, it is archived already.

Copy and paste it into a Word document on your computer.

Oh, and then back that up in three seperate offsite locations ;-)

 

[Racers]

I make the crumble mix with a handful of crushed Amaretti biscuits thrown in, rhubarb and ginger is a must!

Pete

 

[Rorschach]

I am a simple man, basic crumble topping, not too much sugar and a little bit of nutmeg and that's it. For the filling, I don't like rhubarb with ginger or orange in it, makes it taste funny. Either rhubarb on its own or preferably with some strawberries.

 

[lurker]

Does the recipe require you to shop lift the ingredents :?