Rhubarb Crumble
Crumbles are comfort food and you can vary the fruit according to the season.
PREP TIME
15
MINUTES
COOKING TIME
45
MINUTES
Ingredients
700g (1 1/2lbs) rhubarb
110g (4oz) sugar
1-2 tablespoons water
For the crumble:
110g (4oz) white flour, preferably unbleached
50g (2oz) cold butter
50g (2oz) caster sugar
25g (1oz) chopped almonds or hazelnuts (optional)
1/2 teaspoon cinnamon (optional)
1.2 litre (2 pint) capacity pie dish
Method
Cut the rhubarb into 2.5cm (1 inch) pieces and turn into a pie dish. Sprinkle with sugar. Add the water.
Rub the butter into the flour just until the mixture resembles coarse breadcrumbs, add the sugar and cinnamon and chopped nuts if using.
Sprinkle this mixture over the rhubarb in the pie dish.
Bake in a preheated moderate oven 180°C/350°F/Gas Mark 4, for 30-45 minutes or until the topping is cooked and golden.
Serve with whipped cream and soft brown sugar.
