{"id":10666,"date":"2012-06-03T08:21:45","date_gmt":"2012-06-03T07:21:45","guid":{"rendered":"http:\/\/anneauchocolat.dk\/en\/2012\/06\/03\/rabarber-crumble-med-syltet-ingef%c3%a6r\/"},"modified":"2016-04-17T10:01:38","modified_gmt":"2016-04-17T08:01:38","slug":"rabarber-crumble-med-syltet-ingefaer","status":"publish","type":"post","link":"https:\/\/anneauchocolat.dk\/en\/desserts\/rabarber-crumble-med-syltet-ingefaer\/","title":{"rendered":"Sticky rhubarb and ginger crumble"},"content":{"rendered":"<p><a href=\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/DSC_5674.jpg\"><img decoding=\"async\" class=\"aligncenter size-large wp-image-5318\" title=\"DSC_5674\" src=\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/DSC_5674-685x1024.jpg\" alt=\"\" width=\"640\" height=\"956\" srcset=\"https:\/\/anneauchocolat.dk\/wp-content\/uploads\/DSC_5674-685x1024.jpg 685w, https:\/\/anneauchocolat.dk\/wp-content\/uploads\/DSC_5674-200x300.jpg 200w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<p><em>This sticky rhubarb and ginger crumble is beautifully tart, sweet and fragrant. Serve it hot with vanilla ice cream or whipped cream.\u00a0<\/em><\/p>\n<p><strong>Sticky rhubarb and ginger crumble<br \/>\n4-6 servings\u00a0<\/strong><\/p>\n<p>Rhubarb filling:<br \/>\n500 g rhubarbs, cut in 5 mm slices<br \/>\n100 g\u00a0sugar<br \/>\n80 g stem ginger,\u00a0finely chopped<br \/>\n1\/2 vanilla pod,\u00a0the seeds<\/p>\n<p>Crumble:<br \/>\n75\u00a0g plain flour<br \/>\n75 g oatmeal<br \/>\n150 g sugar<br \/>\n150 g butter<br \/>\n50 g almonds, chopped<\/p>\n<p>Rhubarb filling:<br \/>\nMix the rhubarbs with the sugar, ginger and vanilla. Put the rhubarb filling in a buttered dish or individual ramakins.\u00a0Make the crumble dough by mixing flour, sugar, oatmeal and butter in slices\u00a0and rub it in with your fingertips until the mixture looks like moist breadcrumbs. Add the almonds to the dough. Pour the crumble dough on top of the rhubarbs. Bake the crumble in the oven at 190 degrees celsius for about 25 minutes, until the crumble is golden. Serve the crumble hot with vanilla ice cream or whipped cream.<\/p>\n<p><a href=\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/ingef\u00e6r.jpg\"><img decoding=\"async\" class=\"aligncenter size-large wp-image-5319\" title=\"ingef\u00e6r\" src=\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/ingef\u00e6r-1024x685.jpg\" alt=\"\" width=\"640\" height=\"428\" srcset=\"https:\/\/anneauchocolat.dk\/wp-content\/uploads\/ingef\u00e6r-1024x685.jpg 1024w, https:\/\/anneauchocolat.dk\/wp-content\/uploads\/ingef\u00e6r-300x200.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This sticky rhubarb and ginger crumble is beautifully tart, sweet and fragrant. Serve it hot with vanilla ice cream or whipped cream.\u00a0 Sticky rhubarb and ginger crumble 4-6 servings\u00a0 Rhubarb filling: 500 g rhubarbs, cut in 5 mm slices 100 g\u00a0sugar 80 g stem ginger,\u00a0finely chopped 1\/2 vanilla pod,\u00a0the seeds Crumble: 75\u00a0g plain flour 75&#8230;<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/anneauchocolat.dk\/en\/desserts\/rabarber-crumble-med-syltet-ingefaer\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":5318,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[1639],"tags":[1407,1408,1409,1410,1411,1412,1413,1414,1415,1416,1417,1418],"class_list":["post-10666","post","type-post","status-publish","format-standard","has-post-thumbnail","category-desserts","tag-creme-fraiche-en","tag-danske-rabarber-en","tag-fldeskum-en","tag-rabarber-en","tag-rabarber-crumble-en","tag-rabarbercrumble-en","tag-rabarberkage-en","tag-skyr-en","tag-syltet-ingefr-en","tag-vanille-en","tag-vanillestang-en","tag-vinrabarber-en","entry"],"_links":{"self":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10666","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/comments?post=10666"}],"version-history":[{"count":4,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10666\/revisions"}],"predecessor-version":[{"id":10670,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10666\/revisions\/10670"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media\/5318"}],"wp:attachment":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media?parent=10666"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/categories?post=10666"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/tags?post=10666"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}