Gorgeous pink rhubarb is in season now… The stuff in our garden isn’t quite ready for picking yet (it’s been sooooo cold), but we couldn’t wait any more, so I got some from our veggie box delivery people, so we could treat ourselves to a bit of crumble this weekend.
I hate dusty crumble – this topping is thick, a little bit chewy, a little bit crunchy, and quite a lot delicious. You can use it with any fruit, just leave out the ginger.
Ingredients (serves 4)
400g of delicious bright pink rhubarb
30g granulated sugar
50g crystallized ginger (optional, but if you’re not using it, add another 10g of sugar)
Flapjack Crumble bit
75g plain wholemeal flour
75g rolled oats
90g butter (cubed)
1/2 tsp ginger
- Preheat your oven to 180C/ Gas Mark 4.
- Wash the rhubarb then slice thinly and put in an 8″ (20cm) round baking dish, with the sugar and crystallized ginger (if using) and give it all a stir.
- Put the rhubarb in the oven whilst you make the crumble. I find this little bit of extra baking ensures that the rhubarb is cooked in the finished crumble.
- Measure the flour and oats into a bowl, and then add the cubed butter. Rub the butter into the flour and oats using your finger tips (or use a mixer to do it for you).
- When this mixture looks like rather lumpy breadcrumbs, stir in the sugar and the ginger.
- Take the rhubarb out of the oven and put the crumble onto top (mind your hands!). Use a spoon to press the crumble down a bit.
- Return the baking dish to the oven (once again, mind your hands – it’s so easy to forget that dish has just come out of the oven) and bake for around 30 minutes, until the top of the crumble is golden brown.
- Serve warm with cream or ice cream.
Another, less slightly less wholesome thing to do with pink rhubarb is make rhubarb schnapps. We got the recipe from a friend who got it from Nigella Lawson, via How to be a Domestic Goddess. You need 1 litre of vodka, 600g trimmed & chopped rhubarb (pink stuff is absolutely the best – look how pretty it is!) and 300g caster sugar. You put all the ingredients in 1.5 or 2 litre preserving jar and stir until the sugar is dissolved. Close the jar lid and store for 6 weeks – 6 months. Shake whenever you remember to. After this, strain into a jug and pour into bottle(s). It will continue to mature and improve for a few months in the bottle. Be patient…
My suggestion is, make both…of course.