Not pretty, not fancy but a really tasty and comforting pudding. This is a perfect recipe for a cold winter’s evening.
I’m sure people will tell me that you can make crumbles look pretty but that isn’t what I want from my crumble. They remind me of home cooked meals which are rustic and simple and above all else; delicious. Part of a crumble’s charm is when the rhubarb escapes from under the crumble topping and bubbles up so don’t worry if this happens!
This rhubarb crumble uses rhubarb from my Boyfriend’s Nan’s garden. When she gave it to me, I didn’t to use it immediately so I cleaned it and cut it into roughly 5cm lengths. I then bagged it up and froze it ready for a later date. That later date came when Rien’s Nan was coming to stay for the weekend, so what better time to make a rhubarb crumble?!
The recipe is by Grey Wallace from the BBC Good Food website.
100g caster sugar
3 tbsp port
140g self raising flour
50g light brown sugar
- Cut the rhubarb into thumb length pieces and add to a saucepan along with the port and sugar
- Cover and simmer the rhubarb on a low heat for 15 minutes. Taste and add some more sugar if it isn’t sweet enough
- When the rhubarb is soft, pour it into a medium baking dish
- Preheat the oven to 200ºC or 180ºC fan
- Make the topping by putting the flour and butter into a bowl and rub the ingredients together with your fingertips until you have a soft crumbly texture
- Add the sugar and mix together with your hands. Scatter the crumble topping over the rhubarb and bake for 30 minutes until the top is golden brown