This week’s recipe is a make shift rhubarb crumble!
Again, for this super easy pud I didn’t really follow a recipe. I must say I’m really enjoying playing around with quantities of ingredients, tasting as I go and adjusting the dish to my own preferences, it left me asking the question: why haven’t I made this more often when hankering for a sweet treat?
I’m going to keep today’s post short and sweet, much like this dish! With a thank you to my best friend’s mum, who kindly passed on her home grown rhubarb!
Rhubarb (roughly 500g) I came up a little short on the rhubarb so I added in some frozen berries which worked out a treat!
Caster sugar (roughly 100g) again I ran out of caster sugar, so I ended up using half caster sugar and half granulated sugar
For the crumble topping:
Light brown sugar (60g)
I also added a little cinnamon because I can’t get enough of the stuff
Pre heat your oven (180c/ fan 160c/ gas mark 4)
Chop up your rhubarb and pop into a pan with a dash of water and the caster sugar. Leave to steam on a low heat.
In a big bowl, rub together the flour and butter until it forms bread crumbs (use your hands!) Get it as light as you can, if it’s a little wet with butter then add a dash more flour. You can adjust as you go.
Once bread crumbs have formed, add in your brown sugar (maybe some cinnamon) again, use those hands!
Grab your rhubarb off the stove and pop in to an oven proof dish ( I buttered the dish to avoid sticking but you don’t have to!) spread it out and top with your crumbled goodness!
Bake for 30-40 minutes until the juices bubble up just a little and it’s a lovely golden brown.
Serve up with custard or ice cream or whatever you fancy!!