Showing posts with label rhubarb. Show all posts
Showing posts with label rhubarb. Show all posts
Friday, February 14, 2014
Saturday Kitchen Recipe Rhubarb Crumble
Here is my Saturday Kitchen Recipe - Rhubarb Crumble.
This recipe is so simple to make and takes hardly any effort at all, the out come though is a delicious fruity warm rhubarb filling with a crumbly top and caramelised glaze.
Totally more-ish and so indulgent!
I use tinned rhubarb for this recipe as it is an easy, simple and quick recipe to bake. Sometimes we want a sweet treat after our main meal that does not keep us on our feet for too long, this recipe is just that!
So why not give Jeenas Saturday Kitchen Recipe a go and taste this delicious rhubarb crumble for yourself.
I hope you enjoyed my easy rhubarb crumble recipe!
Which is your favourite fruit to cook in a crumble recipe?
Also check out last weeks Saturday kitchen Recipes
Thankyou for visiting Jeenas Kitchen food recipe photo cook book blog.
I update my blog on a daily basis and will have many more NEW recipes to post.
Do keep on re-visiting Jeenas Kitchen and do spread the word about my site by telling your family or friends about me as the more people who know about my food recipe photo cook book blog the more people can enjoy some delicious FREE recipes !!
Your welcome to add a link from your website to mine or to e-mail others about Jeenas Kitchen.
Bookmark my food recipe blog: http://www.Jeenaskitchen.blogspot.com
Feel free to make a comment about this recipe by simply clicking the comments link below, you do not need to be registered to place a comment...it is that easy !
See you again next time.
Read More..
This recipe is so simple to make and takes hardly any effort at all, the out come though is a delicious fruity warm rhubarb filling with a crumbly top and caramelised glaze.
Totally more-ish and so indulgent!
I use tinned rhubarb for this recipe as it is an easy, simple and quick recipe to bake. Sometimes we want a sweet treat after our main meal that does not keep us on our feet for too long, this recipe is just that!
So why not give Jeenas Saturday Kitchen Recipe a go and taste this delicious rhubarb crumble for yourself.
Ingredients
1 245g Tin Rhubarb (large size)
4 Heaped Tbsp Self Raising Flour
2 Tbsp Margarine
2 Tbsp Soft Brown Sugar
Soft Brown Sugar (to sprinkle)
1 245g Tin Rhubarb (large size)
4 Heaped Tbsp Self Raising Flour
2 Tbsp Margarine
2 Tbsp Soft Brown Sugar
Soft Brown Sugar (to sprinkle)
Getting Started on Jeenas Saturday Kitchen Recipe..... Rhubarb Crumble!
Place your flour into a bowl with your margarine and sugar and rub together with your fingers until you get a bread crumb constistancy.
Drain the juices off your rhubarb with a seive and place it into a medium oven dish.
Sprinkle a little brown sugar on top of your rhubarb.
Sprinkle your rhubarb crumble mixture on top of your rhubarb fruit evenly.
Sprinkle brown sugar on top of your crumble mixture. Place on the middle shelf of a pre-heated oven at 220C for 20-25 minutes.
When your rhubarb crumble is all golden on top it is ready to take out of the oven.
Enjoy your Saturday Kitchen Recipe - Jeenas Rhubarb Crumble. Serve with custard, fresh cream or simply as it is!
We enjoyed our rhubarb crumble recipe with thick and creamy custard. :)
I hope you enjoyed my easy rhubarb crumble recipe!
Which is your favourite fruit to cook in a crumble recipe?
Also check out last weeks Saturday kitchen Recipes
Thankyou for visiting Jeenas Kitchen food recipe photo cook book blog.
I update my blog on a daily basis and will have many more NEW recipes to post.
Do keep on re-visiting Jeenas Kitchen and do spread the word about my site by telling your family or friends about me as the more people who know about my food recipe photo cook book blog the more people can enjoy some delicious FREE recipes !!
Your welcome to add a link from your website to mine or to e-mail others about Jeenas Kitchen.
Bookmark my food recipe blog: http://www.Jeenaskitchen.blogspot.com
Feel free to make a comment about this recipe by simply clicking the comments link below, you do not need to be registered to place a comment...it is that easy !
See you again next time.
Thursday, February 13, 2014
Lentils with Rhubarb
I managed to yank a few bits of rhubarb from the garden, but its ridiculously premature. I hope I havent damaged it... Ha! Ha! It would have been better to have bought some - there should be forced rhubarb still around right now. And I keep telling myself, it wont be TOO long before these spring vegetables are ready.
The rhubarb is surprisingly subtle; it just adds a tart lemony quality to the dish.
4 to 6 servings?
45 minutes prep time
6 stalks rhubarb
1 medium carrot
2 green onions OR 1 small onion
1 tablespoon mild vegetable oil
1 tablespoon mild curry powder
1/2 teaspoon salt (about)
pepper to taste
1 cup red lentils
5 to 6 cups chicken or vegetable broth
Trim and chop the rhubarb. Peel and dice the carrot finely. Trim or peel the onion(s) and chop.
Heat the oil in a heavy-bottomed pot, and cook the rhubarb, carrot and onion in it until soft and reduced in volume, about 4 to 5 minutes. Sprinkle over the curry powder, salt and pepper, and mix in. Mix in the lentils. Immediately add 5 cups of the chicken stock and stir well.
Cook the lentils for 25 to 30 minutes, until soft. Stir regularly, and add a bit more chicken stock if it seems to be getting too dry. The mixture should end up being soft but not too soupy.Adjust the seasonings to taste. Like most bean and lentil dishes, this is better the next day.
Last year at this time I made Celeriac Mash with Blue Cheese.
Read More..
The rhubarb is surprisingly subtle; it just adds a tart lemony quality to the dish.
4 to 6 servings?
45 minutes prep time
6 stalks rhubarb
1 medium carrot
2 green onions OR 1 small onion
1 tablespoon mild vegetable oil
1 tablespoon mild curry powder
1/2 teaspoon salt (about)
pepper to taste
1 cup red lentils
5 to 6 cups chicken or vegetable broth
Trim and chop the rhubarb. Peel and dice the carrot finely. Trim or peel the onion(s) and chop.
Heat the oil in a heavy-bottomed pot, and cook the rhubarb, carrot and onion in it until soft and reduced in volume, about 4 to 5 minutes. Sprinkle over the curry powder, salt and pepper, and mix in. Mix in the lentils. Immediately add 5 cups of the chicken stock and stir well.
Cook the lentils for 25 to 30 minutes, until soft. Stir regularly, and add a bit more chicken stock if it seems to be getting too dry. The mixture should end up being soft but not too soupy.Adjust the seasonings to taste. Like most bean and lentil dishes, this is better the next day.
Last year at this time I made Celeriac Mash with Blue Cheese.
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