We have some beautiful, sweet rhubarb growing down on the allotment, and it is ideal for making one of my favourite desserts - Rhubarb Crumble. This recipe cooks the crumb first so you are guaranteed to have crisp, nutty biscuit topping. Serve with custard, cream, or vanilla ice cream - or maybe all of them!
For the crumble:
- 150g plain flour
- 100g demerara sugar
- 100g butter, cubed and at room temperature
- pinch salt
For the rhubarb:
- 500g young, fresh rhubarb stalks
- 75g demerara sugar
- Heat the oven to 200°C/180°C/400°F.
- In a food processor whiz together the crumble ingredients until you have a soft crumb (or do it by hand in a mixing bowl, gently rubbing all the ingredients together).
- Spread the crumb mixture onto a baking tray in a thin layer.
- Bake in the oven for 5-6 minutes until lightly golden brown.
- Remove from the oven and break it up a bit with a fork, then back into the oven and repeat this a couple of times, until you have a lovely crunchy topping.
- Put aside to cool slightly.
- Now wash the rhubarb and cut it into 5cm long pieces and place these in layer in the bottom of an oven proof dish.
- Sprinkle the sugar all over the rhubarb and cover with aluminium foil.
- Cook in the oven for 20 minutes.
- Take it out of the oven and use a fork to gently turn over the rhubarb stalks. It should be starting to get soft.
- Put it back in the oven, without the foil, for another 10 minutes.
- By now the rhubarb should be soft - if not give it another 5 minutes.
- Spoon the rhubarb into the bottom of an oven proof serving dish and cover with the crumble.
- You can now sprinkle more sugar on top and brown it under the grill, or just serve it as it is, with either custard or vanilla ice cream.