Another of those recipes that brings back memories of childhoods past. With the nights drawing in there and the weather turning cold and wet comfort food is a great way to beat off those winter blues. This is an easy desert that never fails to please, rather like Apple Crumble, served hot from the oven with lashings of fresh custard or ice cream.
For the crumble
- 300g/10½oz plain flour, sieved pinch of salt
- 175g/6oz demerara sugar
- 200g/7oz unsalted butter, room temperature & cubed
For the filling
- 10 sticks or rhubarb, cut into 7 ½ cm / 3in sticks
- 8 tbsp caster sugar
- 1 tsp ground ginger
- A pinch of nutmeg
Making the Rhubarb Crumble
- Pre-heat your oven to 180c/350F/GM4
- Cut the Rhubarb into sticks around 7 ½ cm / 3in sticks and put in a oven tray, sprinkle with a little water and the caster sugar, then roast in the oven for around 10 minutes.
- Take the rhubarb from the oven, sprinkle the ginger over the rhubarb and mix well.
- Transfer the rhubarb from the oven tray to a dish that is 4cm /1 ½ inches deep.
- Now place the flour and sugar into a large mixing bowl, you do not need to sieve the flour any longer you’re very unlikely to find any weevils nowadays. Mix the flour and sugar well.
- Take a few of the cubes of butter and start to rub this into the flour sugar mix, keep rubbing the butter in until it has all been combined and your mixture looks like bread crumbs.
- Spoon the crumble mix over the top of the rhubarb then place in the middle of the oven for around 35 – 40 minutes until golden brown and you can see the fruit mix bubbling.
- Pouring cream
- Good quality Vanilla ice cream