We’re cooking our way through the alphabet and this week we’re focusing on the letter F and with a key kitchen staple flour – there are so many things that you can make with flour and I can’t wait to see what different variations the cooking with kids team has baked and cooked for you this week. As for us – we’ve got the first harvest from our garden and made a seasonal Rhubarb Crumble one of my favourite puddings (although our chocolate bread and butter pudding is up there as well).
Rhubarb is so easy to grow – although we do force ours so that it is more tender and grows quicker – forcing is just keeping it in the dark under a large bucket with air holes really! When it’s ready to pick and it is the first harvest each year from the garden we head out and pull it, if it comes away easily it’s ready to eat. The kids love it as it’s so easy to tell when it’s ready and they get to collect arm full which we then make crumble, preserves and freeze to use later in the year.
Because the leaves are toxic the first thing we do is remove them and then the kids wash them down in the sink – if you get Rhubarb from the supermarket or farmers market often the leaves are already removed, but they still need a good scrub before you can start cooking with them.
Ingredients for our family Rhubarb Crumble
4 large rhubarb stalks
3 tablespoons of caster sugar
4oz Plain (all purpose flour)
3oz Caster Sugar
2oz Rolled Oats
Rhubarb Crumble Recipe – cooking with kids
Pre-heat the oven to 180C
We use one of our pyrex dishes for the crumble although a pie dish would work just as well – first off the kids chop up the rhubarb into around about inch long sections and cover the bottom of the dish.
Both of mine don’t mind the tartness of rhubarb – so we lightly added 3 tables spoons of golden caster sugar – making just for myself and Rainy Day Dad I would only use 2 tablespoons but other family members use 4 it’s up to you.
The kids measured out the flour, sugar, margarine and oats and added them all to a bowl.
Using a knife they chopped up the margarine into smaller pieces
They then got their hands in crumbling up to make the mix a bread crumb type consistency – make sure that their hands are cool as warm hands will melt the margarine and make it more difficult to crumble.
With the mix as crumbs add to the top of the rhubarb.
Place in the oven for around 30 minutes – I set the timer for 20 and then check as our oven can be temperamental at times – you’re looking for a lightly golden crumble top.
The kids love their crumble with ice-cream I love the contrast between hot crumble and creamy Greek yoghurt.
- 4 stalks of rhubarb
- 2 - 4 tables spoons of caster sugar to your taste
- 4 oz all purpose flour
- 3 oz caster sugar
- 3 oz margarine
- 2 oz porridge oats
Preheat the oven to 180C
Cut the rhubarb into inch long sections
Place in a oven proof dish
Sprinkle with 2 - 4 tablespoons of caster sugar
Into a bowl add flour, sugar, margaine and porridge oats
Using a knife chop up the margarine
Then using hands crumble to make the mix a bread crumb consitency
Pour on top of the rhubarb
Place in the oven for between 20 and 30 minutes
More F is for Flour Posts from the Cooking with Kids Bloggers
Peanut Butter Bars – Still Playing School
Rock Cakes with a Twist – Peakle Pie
Frog (Toad) in the hole – Witty Hoots
Strawberry Whole Wheat Pancakes Milk-free Egg-free – Sugar Aunts
Cheese Drop Biscuits – Frogs Snails and Puppy Dog Tails
M&M Cookies – Mum in the Madhouse
Rhubarb Crumble – Rainy Day Mum
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