Rhubarb. Crumble. Two words that make my heart sing. Together we are stronger!
Ingredients. Makes 6
50g Cold Butter
75g Plain Flour
25g Rolled Oats
25g Caster Sugar
350g Rhubarb, cut into 2cm pieces
Zest 1 Lemon
2 Balls Stem Ginger in syrup, finely chopped
40g Light Muscovado
Method
1. Preheat the oven 170 degrees fan
2. To make the crumble topping, rub the butter and flour together in your finger tips to form a breadcrumb like structure
3. Add the sugar and oats and give a jolly good stir
4. Now for the fruit. Put the rhubarb, lemon, ginger and muscovado sugar in a small pan a heat gently for a minute or two and fully combine
5. Divide the fruit between six individual ramekins and top with the crumble
6. Pop in the oven for about 25 minutes, the top should be nice and golden brown and hopefully some of the juices with be oozing out the top!
7. Devour with cream, or custard, or Crème Fraîche. Doesn't really matter, just enjoy it!
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