Monday, 4 July 2016

Rhubarb Crumble

Now there's no denying my love for crumbles; no matter how full I am, I can never say no to one for dessert! However, the creme de la creme of crumbles (or should I say, creme de la crumble) has to be rhubarb. Slightly sharp, a great texture, and with a perfect, deep, pinkish colour to boot - for me, nothing can beat it.

Serve up hot with a large dollop of extra thick double cream or custard for the perfect summer dessert.

Rhubarb Crumble
The Bare Necessities
For the Rhubarb:
700-750g Rhubarb (roughly how much you see in the picture)
140g Sugar
100ml Water

For the Crumble:
150g Flour
90g Butter
50g Sugar

1. Pre-heat the oven to 200C/Gas mark 6/390F.
2.Wash the rhubarb thoroughly.
3. Chop the rhubarb up into medium sized chunks - about an inch or so long. They don't need to all be exactly the same size.
4. Pop into a saucepan with the water and sugar, and put on a medium heat until cooked through, about 10-15 minutes. It's important to stir occasionally to make sure that all of the rhubarb cooks, but don't stir it too much or else it'll completely turn to mush!
5. Pour the rhubarb into a dish and leave it to sit. This allows some of the excess liquid to evaporate and also lets the rhubarb form a slight skin on the top, better enabling the crumble to rest on the rhubarb without sinking in.
6. In a bowl, pour in the flour and the butter. Rub the flour and butter between your fingertips until you get breadcrumbs.
7. Stir in the sugar.
8. Using a spoon, gently pour the crumble on top of the rhubarb. I use a sifting action with the spoon to prevent it from sinking.
9. Pop the crumble in the oven for approximately 
half an hour, or until the crumble has turned golden brown.
10. Serve up and enjoy!