We are buying gorgeous forced pink rhubarb with our veg order every week at the moment. It's hard to resist. Last week's Sunday lunch treat was Rhubarb Meringue Pie from Nigella Lawson's How to Eat. Here's a pic of the lovely stuff...You'll have to buy Nigella's book for that recipe but we can share our rhubarb crumble recipe because it's our own invention, loosely based on a recipe for cherry crumble in an old Crank's cook book.
Rhubarb Crumble
Bottom layer:
Fresh pink rhubarb, around 600g, cut into 1cm lengths
50g unrefined sugar - maybe a little more later in the season when rhubarb isn't so sweet
Juice of 1/2 orange
Top layer:
50g wholemeal flour
50g porridge oats
50g butter
30g unrefined sugar
30g sunflower seeds
Preheat your oven to 190C/Gas Mark 5.
Put the prepared rhubarb in the bottom of a baking dish, add the 50g of sugar and the orange juice.
Put the flour and the oats in a bowl and rub the butter in with your fingertips (or use a food mixer) until you have a lumpy, crumbly mix. If the mixture feels sandy & the lumps are very small, add a touch more butter.
Stir in the sugar & the sunflower seeds.
Cover the rhubarb with the topping mix and gently press the mixture down.
Bake for about 25-30 minutes until the top of the crumble is golden brown.
Serve with custard, cream or ice cream.
No comments:
Post a Comment