Rhubarb & Apple Crumble. Перевод слова rhubarb, американское и британское произношение, транскрипция, словосочетания, примеры использования. Rhubarb is the common name for perennial plants comprising the genus Rheum of the Polygonaceae family, and in particular the garden rhubard, Rheum rhabarbarum, which is popularly cultivated for its long, fleshy, edible leafstalks (petioles), which are sweetened and cooked. Rhubarb is a perennial vegetable, though it is generally used as a fruit in desserts and jams.

And be sure to check back next week for a. Hothouse rhubarb is available most of the year, while field-grown stalks are available. Rhubarb is a wonderful plant, with many uses and application. You can cook Rhubarb & Apple Crumble using 7 ingredients and 6 steps. Here is how you cook that.

Ingredients of Rhubarb & Apple Crumble

You need 400 g of rhubarb.
Prepare 1 of bramley apple.
Prepare 100 g of caster sugar.
Prepare splash of port.
You need 150 g of self raising flour.
It's 100 g of butter.
You need 50 g of caster sugar.

This web site is all about rhubarb. Rhubarb, a part of the Polygonaceae family of plants, is a unique looking plant with a very interesting history. Scientifically, it is an herbaceous perennial with leaves growing off the top of a thick rhizome. Rhubarb contains both nutrients and antinutrients.

Rhubarb & Apple Crumble step by step

Chop the rhubarb and apple up into bitesize chunks, not too small though.
Simmer the rhubarb and apple with 100g of sugar and a splash of port on a low heat for 15 minutes.
Rub the flour, butter and remaining sugar together to form the crumble topping.
Sprinkle the crumble over the fruit in the baking dish.
Bake in the oven for 30 minutes at 180 degrees c.
Serve with cream, ice cream or custard.

So is this sour vegetable good or bad for you? This article investigates the scientific evidence. Rhubarb is a perennial herb grown for its attractingly succulent, rose red, edible leafy stalks. This cool-season plant is native to the Siberia and widespread in many regions of. Celebrate spring and forced rhubarb season with a stalk of this bright pink vegetable to sweeten up your cakes, crumbles and savoury suppers.