Ingredients (serves 3-4):
Crumble
- 300g plain flour
- 1 pinch of salt
- 175g unrefined brown sugar
- 200g unsalted butter – at room temperature and cubed
Filling
- 400-500g of rhubarb – cut into 2 inch lengths
- 100g of caster sugar
- 1/2 glass of port
Heat the oven upto around 180 degrees C. Pour the flour, sugar and a pinch of salt into a large bowl and mix well. Then you’ll need to rub in the butter a few cubes at a time. This involves putting the cubes of butter into the flour and then getting your hands into the mixture, lifting some up in your hands and rubbing the butter and flour through your fingers. Keep repeating this until all the butter is in the bowl and the mixture resembles bread crumbs.
Put the rhubarb, sugar and port into a pan and simmer on a low heat for about 15 minutes until the rhubarb is soft. Check for sweetness and add more sugar if it’s still a little bitter for you.
Pour the rhubarb into an oven dish, making sure not too much liquid goes in otherwise the crumble topping will sink into the filling. Top the rhubarb mixture with the crumble and spread evenly. Poke a couple of holes in the crumble with the handle of a knife or fork. Place the dish into the oven for 20-30 minutes or until the crumble has gone golden brown.
Serve up straight away with custard or ice cream. Enjoy!
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