Crumble Mix from Morrisons is very affordable and tastes very nice.
Sprinkle the crumble mix over your stewed apples and bake in the oven. It's that simple.
Pastry Mix is simply a case of adding water and kneading the dough, which is excellent for pie bases and tops.
Below I am going to show you how to make a rhubarb crumble within a baked pie (pastry) base, so you do not get a soggy (slushy/watery) pastry base. I will also be using a ready-made crumble mix and ready-made pastry mix from packets simply because these are very cheap and save time.
Unlike the apples in an apple pie, apple crumble or apple crumble pie, rhubarb does NOT need to be stewed first simply because it bakes within the pie base (pastry) and crumble mix.
STEP #1 - Preheat the oven, at gas mark 6, while you are preparing the ingredients.
STEP #2 - Open the pastry mix packet and pour the contents into a bowl. Now gradually add 8 tablespoons of cold water into the mix and gently knead the mix into a dough. When the mix is a dough, roll it into a ball shape and then roll it out (flatten it) evenly with a rolling pin; to create a big square or rectangle that will cover your baking tin. In this example I am using a baking tin size of 32cm long by 22cm wide with a depth of 5cm.
Ready-made pastry mix is simply a case of adding water and kneading it to a dough
STEP #3 - Grease your baking tin with butter or margarine and then place the dough into the baking tin. Align it with the baking tin's bottom, sides and corners and then trim off the top edges. The pastry should be firm enough, thick enough (about 3-4mm thick) and heavy enough to be able to 'just place the dough'. Meaning, you should not need to press it too much with your fingers/hands to get it aligned with the baking tin.
Don't worry if you don't get the perfect rectangle (or square) for your baking tin first time. You can always re-roll the pastry or Frankinstein it like I have done in this example! Just use extra pastry to patch up any corners and/or holes.
Align the pastry with the baking tin's bottom, sides and corners.
STEP #4 - Bake the pastry at gas mark 6 for 5-7 minutes ONLY, so that you create a solid pastry base (pie base). This is to prevent getting a soggy bottom! when the rhubarb cooks (melts/stews).
STEP #5 - Chop the rhubarb into 1½cm and ½cm pieces and then stir in, with your fingers or a wooden spoon, the 150ml of white sugar. The reason for doing two separate rhubarb sizes is so that you are left with big enough pieces to eat while the smaller pieces make the rhubarb nice and moist. Now add the rhubarb and sugar mix to the baked pastry base (pie).
Leave some rhubarb pieces big so that you are not eating rhubarb slush when cooked
STEP #6 - Spread at least 400ml of ready-made crumble mix over the rhubarb, making sure you cover the whole baking tin (including its corners). Do NOT use more than 450ml of crumble mix though because it will take longer to cook for example and might not cook the rhubarb crumble pie in time or thoroughly.
Spread the crumble mix evenly, remembering the important corners.
STEP #7 - Switch the oven down to gas mark 5 and then bake the rhubarb crumble pie for 90 Minutes. After 60 minutes the crumble should be a light golden brown and after 90 minutes a dark golden brown. However, to get a nice consistency with the rhubarb I recommend baking for 90 minutes. The rhubarb should be soft enough, with big enough soft pieces remaining, but not slushy or too moist. There may be 1% or 2% of water (rhubarb juice) remaining, but this is good because it keeps the rhubarb crumble pie just moist enough; creating the 'perfect' bake!
After 90 minutes the crumble should be a nice dark golden brown colour