I WANT RHUBARB CRUMBLE

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DISCUSS NOW !

― anthony, Sunday, 26 May 2002 00:00 (twenty-three years ago)

is this like a rhubarb crisp?

― nancy b., Sunday, 26 May 2002 00:00 (twenty-three years ago)

sort of
but crumble crumbles in yr mouth and the rhuburb delivers a load of pleasure

― anthony, Sunday, 26 May 2002 00:00 (twenty-three years ago)

http://www.burkesbackyard.com.au/facts/1999/recipes/rhubarbcrumbl e_26.html/images/rhubarbcr_26.gif

― Billy D, Sunday, 26 May 2002 00:00 (twenty-three years ago)

We just picked out rubarb yesterday, how odd you should mention that.

― Mr Noodles, Sunday, 26 May 2002 00:00 (twenty-three years ago)

zaibatsu nojento: come on ppl dont u want undie gurls here
BlueOtterTwo: for what and whom ?
*** LillySouse has joined the chat.
ronnylongjohns: grooovy
zaibatsu nojento: OH YES
LillySouse: who are you people?
ethANP2 3: wow
zaibatsu nojento: we r from ile i got ur aim number at undies club
BlueOtterTwo: who is lily and does she like rhubarb crumble ?

― Ron, Sunday, 26 May 2002 00:00 (twenty-three years ago)

that chat was upsetting to me on so many levels.

― jess, Sunday, 26 May 2002 00:00 (twenty-three years ago)

sorry jess, yr right but it was also entertaining on many levels (hee)

― Ron, Sunday, 26 May 2002 00:00 (twenty-three years ago)

rhubarb rhubarb rhubarb but I would love some thanks, with cream, nort icecream

― j, Monday, 27 May 2002 00:00 (twenty-three years ago)

It's the time of the season. 50% extra free in Sainsbury's. Rhubarb anything is yum, rhubarb and ginger is even better than Fred and Ginger.

― Madchen, Monday, 27 May 2002 00:00 (twenty-three years ago)

yum. my mouth is watering. anthony you made me feel better.

― di, Monday, 27 May 2002 00:00 (twenty-three years ago)

Anyone got a good recipe?

― Christine "Green Leafy" Indigo, Monday, 27 May 2002 00:00 (twenty-three years ago)

I've never used a recipe because it's dead easy. Basically, what you do is this:

Cut rhubarb into inch-long pieces, put in pan with a little water in the bottom and some sugar. I prefer my rhubarb a bit tart, but you still need quite a lot, a couple of tablespoons in an average size pan of rhubarb.

Rub together butter and flour as you would for pastry, then add sugar to sweeten. I think crumble mixture is one of the few foods that tastes just as nice, if not better, made with wholemeal flour - the nuttiness suits it really well. Put the rhubarb in a dish, top with crumble mix and rake with a fork to even it out (don't push it down - you need it to stay, well, crumbly). Bung in the oven until it's hot through. It stays very hot for a long time, so don't burn your tongue! Serve with custard, with a giant bit of skin (custard skin, I mean), if you can.

― Madchen, Tuesday, 28 May 2002 00:00 (twenty-three years ago)

i made some today and some apple cobbler

― anthony, Tuesday, 28 May 2002 00:00 (twenty-three years ago)

Serve with custard, with a giant bit of skin (custard skin, I mean), if you can.

Ed Gein and Jeffrey Dahmer would be most disappointed.

― Dan Perry, Tuesday, 28 May 2002 00:00 (twenty-three years ago)

Mmm, CRACKLINGS.

― Ned Raggett, Tuesday, 28 May 2002 00:00 (twenty-three years ago)

Thanks. I'll try it out as soon as I can.

― Christine "Green Leafy" Indigo, Tuesday, 28 May 2002 00:00 (twenty-three years ago)

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