RHUBARB CRUMBLE, YOU CAN’T BEAT IT 

This is one of my favourite warm puddings, it takes me back to when I was about 10-11 years old and making it at home, always served with thick birds custard, I still love it, although now I like to put a good scoop of vanilla ice cream on top 
This recipe will serve 4 people 

SHOPPING LIST 

FOR THE TOPPING 

250g/9oz cold unsalted butter, cut into pieces 

400g/14oz plain flour

200g/7oz golden caster sugar

pinch salt

FOR THE FILLING 

700g/1½lb rhubarb, trimmed, chopped into pieces 

2 tbsp golden caster sugar, plus some extra for sprinkling on top 

Good squeeze of lemon juice 

knob of butter

METHOD 

Preheat Your oven to 180C/350F/Gas 4.

Put all the ingredients for the crumble mixture in a large bowl.

Rub the butter into the flour, sugar and salt, lifting and dropping the mixture lightly through your fingers. It doesn’t have to be perfectly fine a few lumps are good 

Pile all the rhubarb into a buttered earthenware dish. Sprinkle over with the sugar, pour over the lemon juice and dot a few knobs of butter over the rhubarb 

Cover the rhubarb with the crumble mixture, sprinkle over a little extra golden caster sugar.

 Place into the oven and bake for 35-40 minutes, or until golden on top and the jammy juices are oozing up around the edges of the dish.

Place into bowls and serve 

I like mine with a good vanilla ice cream, I love the hot and cold contrast, but you can have custard, cream or clotted cream 

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