Rhubarb crumble
Rhubarb is one of the first spring fruits to make an appearance, although its crop is often out earlier. Its lovely tart fruitiness makes it perfect in sweet and savoury dishes Serves 4 people
Ingredients
500g Rhubarb (cut into 2” chunks)
100g Caster Sugar
3 tbsp Port
For the Topping
70g Self-Raising Flour
70g Porridge Oats
85g butter
50g Light Brown Muscovado Sugar
50g Roughly Chopped Walnuts
Method
- Tip the rhubarb into a saucepan with the sugar and Port. Cover and simmer on a very low heat for 15 mins, adding more sugar to taste if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish.
- Heat oven to 200C/180C fan/gas 6. To make the topping, rub the flour and butter together with your fingers (or use a food processor for extra speed) until you have a soft, crumbly topping. Now add the sugar and nuts, mixing together gradually. Add in the oats last, be carefully not to over mix them into the mixture so there’s still plenty of texture happening. Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top. Serve piping hot with custard, thick double cream or vanilla ice-cream.