The rhubarb is chopped straight into the biscuit dough, and orange zest is added to intensify its flavour. Melt the butter in a heavy-based saucepan, then add the sugar and vanilla, and give everything a good stir. Privacy policy. Add the flour, vanilla and orange zest and mix gently until combined. Chop the rhubarb into 2–3 cm pieces, then put the pieces in a bowl with the sugar, orange zest and juice. Place the biscuits in a plastic bag, seal, then crush with a rolling pin or meat mallet until you have even crumbs. Cream together the butter and sugar, then beat in the egg. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Toss together with your hands so the rhubarb is well coated in the sugary … The rhubarb is chopped straight into the biscuit dough, and orange zest is added to intensify its flavour. Place the biscuits in a plastic bag and crush with a rolling pin. Combine with the nuts and sprinkle evenly over the fruit. Something went wrong. I like to make these biscuits as soon as we spot the first shoots of rhubarb in the garden. The rhubarb is chopped straight into the biscuit dough, and orange zest is added to intensify its flavour. Leave to cool for a few minutes before serving. Finalist on the first series of BBC's The Great British Bake Off. Post was not sent - check your email addresses! Sorry, your blog cannot share posts by email. Number of servings : 4 Prep time: 15 minutes Cooking time: 25-30 minutes Type of meal : | Desserts |, 675 g rhubarb⅓ cup caster sugargrated zest and juice of 1 orange200 g digestive or shredded wheatmeal biscuits⅓ cup hazelnuts, roughly chopped. Your email address will not be published. Tip in the apple and cook for 5 mins, stirring constantly, until the … Leave to cool for a few minutes before serving. We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices. Please try again. Bake for 25–30 minutes or until the fruit is tender. Bake together – Adult and child baking class, • Valentina Harris – The perfect Italian Summer •, • Vivien Lloyd – Strawberry Jamming Day •, Vanilla biscuits – perfect for decorating. In a separate bowl, rub together the plain flour and butter with your fingertips until it resembles … Using a small ice-cream scoop or two tablespoons, put 12 dollops of the mixture onto the prepared trays, spacing them at least 3 cm apart. The email addresses you've entered will not be stored and will only be used to send this email. Required fields are marked *. Mocha Walnut Crumble Cupcakes – Sainsbury’s Magazine, Milk Chocolate and Hazelnut Squares – Sainsbury’s Magazine. Toss the rhubarb with the sugar, orange zest and juice in a bowl, then divide among four shallow heatproof dishes. Oops! If you are a fan of rhubarb crumble, these biscuits will certainly hit the spot. *If the biscuits are soft, crisp them up in a hot oven for 5 minutes before turning into crumbs. *Variations are numerous. 200 g digestive or shredded wheatmeal biscuits ⅓ cup hazelnuts, roughly chopped. 115 g unsalted butter, softened. Preheat the oven to 190°C. Toss together with your hands so the rhubarb is well coated in the sugary orange juice, then divide the mixture evenly among four shallow heatproof dishes. Halve the vanilla pod lengthways, scrape out the seeds and toss with the rhubarb, sugar and cornflour. Use other fruits, like sliced apples or mixed berries, different nuts, or alternative biscuits like gingernuts. 150 g fresh rhubarb, chopped into 1 cm pieces. Rhubarb crumble trifle 5 ratings Two mighty desserts merge in this seasonal pud made from baked rhubarb, mascarpone laced with almond liqueur and a covering of oat and almond crumble 1 … Take the biscuits out of the oven, flatten them a little with a palette knife, then put about 1 tablespoon of crumble on top of each one. 1 large egg. Place the biscuits in a plastic bag and crush with a rolling pin. (note 3) Place the dough into the baking tin, and bake for around 20-25 minutes or so, until the shortbread … https://www.thespruceeats.com/rhubarb-cobbler-recipe-3053808 We recommend our users to update the browser. Preheat the oven to 190°C (gas 5). Return to the oven and bake for a further 5 minutes, or until golden around the edges. If you are a fan of rhubarb crumble, these biscuits will certainly hit the spot. Chop the rhubarb into 3cm pieces, halving any thicker pieces lengthways. © 2020 Reader’s Digest Magazines Ltd. - All rights reserved, We are no longer supporting IE (Internet Explorer), This site uses “cookies” for the purposes set out in our Privacy Policy. TO SERVE cream or vanilla ice-cream. Leave on the trays to cool. Preheat the oven to 180ºC/Mark 4 and line two baking trays with non-stick baking paper. Trim the rhubarb and, if necessary, remove any tough stringy bits. Chop the rhubarb into 2–3 cm pieces, then put the pieces in a bowl with the sugar, orange zest and juice. To review this information or withdraw your consent please consult the. Bake for 10 minutes.Meanwhile, make the crumble topping: rub the butter into the flour using your fingers, then stir in the other ingredients. Add the rhubarb to the prepared dish. Notify me of follow-up comments by email. Rest the dough in the 'fridge for 30 mins, then turn out onto a lightly-floured board, and carefully roll out until it's about 1.5 cm (c.½") thick, and the same shape as your baking tin. Read more…, posted in Big Cakes, Biscuits, Cakes, Decorated, Decorating, Party Cakes, posted in Autumn, Events, Seasonal, The Kitchen School. If you are a fan of rhubarb crumble, these biscuits will certainly hit the spot. Combine the biscuit crumbs with the hazelnuts, then sprinkle evenly over the fruit. Directions. Recipe from Biscuit by Miranda Gore Browne, published by Ebury Press, £14.99, Your email address will not be published. Bake for 25–30 minutes, or until the fruit is tender and the topping is golden brown. Trim the rhubarb and, if necessary, remove any tough stringy bits. Author of Biscuit & Bake me a cake as fast as you can. Leave to cool for a few minutes before serving with cream or ice-cream. 180 g … To make the crumble, cube the butter, then toss with the flour. This dessert is a fabulous way to use up stale or broken biscuits. Toss the rhubarb with the sugar, orange zest and juice in a bowl, then divide among four shallow heatproof dishes. They make the most delicious topping for tart, tangy rhubarb. Preheat the oven to 190°C. MAKES AT LEAST 12. 115 g demerara sugar. Combine with the nuts and sprinkle evenly over the fruit. These biscuits are best eaten the day you make them. MAKES AT LEAST 12 115 g unsalted butter, softened Bake for 25–30 minutes or until the fruit is tender. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. Preheat the oven to 190°C (gas 5).