AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

Jul 26^th, 2008 at 7:11pm

skiproosel Offline
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I was given a bunch of Rhubarb today and had a few Apples in the crisper so the obvious pudding was an Apple & Rhubarb Crumble.

Went down well folks.

All the best
Skip

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Reply #1 - Jul 26^th, 2008 at 7:38pm

Crazy Dog Offline
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Looks good Skip!!!

Dribble dribble drool etc....

Grrr!!! Wink

I love small, furry, defenseless little animals - especially in gravy!!!

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Reply #2 - Jul 26^th, 2008 at 9:57pm

Derek Offline
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Nice one Skip.

Derek

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Reply #3 - Jul 27^th, 2008 at 5:27pm

TBF Offline
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Nice one Skip.
Any left over? Huh

I love Rhubarb..just planted some in the veg patch.
Looking forward to them being ready.

Thanks to you I now have 3 recipes for Rhubarb.

Aart

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Reply #4 - Jul 27^th, 2008 at 5:43pm

Crazy Dog Offline
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Just wondering how many youngun's make rhubarb now days. Used to be a staple almost (desert) a few years after the war (WW2 that is for you whipper snappers .... no not the bloody thing you use when your oldies cut the lawn....)

Grrr!!! Cheesy

I love small, furry, defenseless little animals - especially in gravy!!!

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Reply #5 - Jul 27^th, 2008 at 5:44pm

Mackerel Whisperer Offline
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Nice, very nice. You have done well once again mate.

Cheers

Jono

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Reply #6 - Jul 27^th, 2008 at 6:25pm

Two Bears Offline
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Yum, Skip!

We frequently have rhubarb. The teenage daughters even know how to cook it. Can do a crumble in the microwave if rushed for time, but yours looks superb!

Barb

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Reply #7 - Jul 27^th, 2008 at 6:28pm

Derek Offline
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Never cooked rhubarb. All I know is that the leaves are poisonous. Is that true???

Ideas and recipes please Grin

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Reply #8 - Jul 27^th, 2008 at 7:01pm

skiproosel Offline
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Sorry about that Kemo Sabe's, never realised that I forgot the recipe until now.
Yes Derek the leaves are very poisonous and are cut off before cooking.
To prepare your Rhubarb remove the stringy outside bits by using a knife and pulling away the strings. The same as Celery.

*1 large bunch of Rhubarb, washed stringed & cut into 5cm lengths
*6 Granny Smith Apples,peeled,cored and into wedges
*4 Tbsp water
*1/2 cup of sugar-raw is best.

Place Rhubarb & apple together with the water & sugar. Do not let it overcook,BEWARE rhubarb will boil over and is notorious for it ,so keep the temperature low and cook until the fruit is soft but not mushy.
Put the fruit into a pudding dish and cover with a crumble, there are many ways to make it but here is my recipe.

*1/3 cup of Brown Sugar
*2/3 Cup of Rolled Oats
*2/3 cup of plain flour
* 1/4 cup of melted butter

Place all of the ingredients in bowl and mix together. Sprinkle evenly over fruit and pat down firmly.
Place into Pre-heated Camp Oven and bake for about 25 minutes or until golden on top.

The best ways to serve is with
A) Cream
B) Custard
C) Ice-Cream
D) All of the above

A beautiful combination the Sweet of the Apple & Tartyness of the Rhubard. That'll do me folks.

All the best
Skip Smiley

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Reply #9 - Jul 27^th, 2008 at 7:02pm

Derek Offline
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Thanks Skip

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