Rhubarb Crumble
There's nothing to beat a crumble using rhubarb straight from the garden!
Ingredients:
500g rhubarb stalks
100g caster sugar
3 tbsp rum (to make it more interesting ;)
150g self raising flour
85g butter (chilled)
50g light brown sugar
1/2 tsp cinnamon (optional)
Method:
1. Top and tail the rhubarb (see blog post: Super Rhubarb) and then cut the stalks into sections about the legnth of your thumb (doesn't have to be exact and please don't cut your thumb!)
2. Put the rhubarb in a saucepan with the caster sugar and rum onto a low heat. Let it simmer for about 15 minutes stirring occasionally. When the rhubarb is soft but still holding it's shape, transfer it into a baking dish.
3. Put the oven on at 200C/180C fan/gas 6. Put the flour and butter into a bowl and rub in together with your fingers to create a breadcrumb type mixture. Mix in the sugar and cinnamon then scatter the crumble over the top of the rhubarb.
4. Bake in the oven for 30 minutes or until the top is a light golden colour.
5. Serve with generous helpings of cream or custard.
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