Rhubarb Crumble
Here’s a British classic that’s eaten in homes across the country every Sunday.
Serves 4
Ingredients
For the filling
40ml (1½fl oz) water
60g (2¼oz) golden caster sugar
400g (14oz) rhubarb
For the crumble
85g (3oz) plain flour
85g (3oz) golden caster sugar
1 tsp ground cinnamon
A pinch of salt
100g (3½oz) unsalted butter
Cooking Instructions
Preheat the oven to 180°C/350°F/Gas Mark 4. Cut the rhubarb into two-inch sticks and place in a roasting tin. Sprinkle with the water and caster sugar and place in the oven. Bake for ten minutes until the rhubarb has softened a little.
Make the crumble by mixing the flour with the sugar, cinnamon and salt. Add the butter and mix together using your fingertips until the mixture is the texture of fine breadcrumbs. Spoon the rhubarb into a pie dish and sprinkle the crumble in a layer over the fruit and bake in the oven for 40 minutes. Check after 20 minutes. If it looks brown enough at this stage, cover with foil to avoid burning.
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