Rabarbara Krambl

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Ima nečeg umirujućeg u voćnom krambl. Možda činjenica da je većinom voće, pa nemamo osećaj krivice kao kad se najedemo torte .

Osim toga uvek se jede vruć pa sa mirisnim voćem koje je onako ukuvano i upečeno i hrskavim slatkim mrvicama zaista je uživanje.

Brzo se spremi  i to je naravno njegova pozitivna strana

Sastojci

Punjenje

400 g Rabarbare

1 kašičica vanila ekstrakta

75 g smedjeg šećera

2 kašičice gustina

Krambl

100 g neslanog putera ( ja sad sve češće umesto putera koristim Olivani)

150 g brašna

50 g smedjeg šećera

Priprema

Predgrejemo rernu na 200 stepeni C

Oljuštimo rabarbaru  i isečemo na komade od oko 3 cm

Umešamo šečer , gustin i vanilu.

Namastimo posudu u kojoj ćemo peči krambl

Sipamo voće u nju

Napravimo krambl tako što izmešamo hladan puter i brašno prstimo dok dobijemo mrve

Dodamo šećer i izmešamo

Sipamo na voče i pečemo 40 minuta

Može se služiti uz vanila puding ili ulupanu pavlaku. meni je najukusniji vruć , mada se može jesti i hladna

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Rhubarb Crumble

There is something satisfying in crumbles. Is it the fact that we feel less guilty, as it consists
mostčy of ftuit or the fact that it is quickly made and taste is fantastic.

I love it hot with little custard on side.

FILLING

400g rhubarb
1 tsp vanilla extract
75g golden caster sugar
2 teaspoons cornflour

CRUMBLE

100g cold unsalted butter, plus extra for greasing
150g plain flour
50g golden caster sugar

Create

1. Preheat the oven to 200ºC/400ºF/gas 6. Grease an ovenproof dish with a little butter.

2. Chop the rhubarb into 3cm pieces, halving any thicker pieces lengthways. Halve the vanilla pod lengthways, scrape out the seeds and toss with the rhubarb, sugar and cornflour. Add the rhubarb to the prepared dish.

3. To make the crumble, cube the butter, then toss with the flour. Cut into the flour with a cutlery knife until the butter is in small pieces. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs with a few larger pieces of butter. Stir in the sugar and 1 pinch of sea salt.

Tip the crumble mixture over the rhubarb without pressing down. Place on a baking tray to catch any drips, and bake for 35 to 40 minutes, or until golden and bubbling. Serve with hot vanilla custard or cold cream.