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
FOR THE TOPPING
250g/9oz cold unsalted butter, cut into pieces
400g/14oz plain flour
200g/7oz golden caster sugar
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
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