The garden’s rhubarb has gone berserk. I have so much of it, I have not only been giving away the stalks but entire plants have been potted on to be adopted by friends. When life gives you rhubarb there is only one thing you can do; make rhubarb crumble. Here is my recipe:
500g Rhubarb (chopped into chunks the length of your thumb.)
100g Golden caster sugar
For the Crumble
140g Self-raising Flour
50g Light brown muscovado sugar
1. Simmer the rhubarb and sugar in a couple of spoonfuls of water for 15 minutes. (The juices will come out of the rhubarb – so the pot will not dry out.) or until soft but still holding it’s shape.
2. Rub the flour and butter together using your fingers until you have a crumbly topping. Stir i the sugar. (Or add all crumble ingredients to a food processor and whizz)
3. Put the rhubarb into a flat medium baking dish, over the rhubarb goes the topping. Bake for 30 minutes on Gas Mark 6.
Enjoy. Warning: Disputes occur over whether the pudding should be served with cream, ice-cream or custard.