I just wanted to share with you a rhubarb recipe that Mr.B has made me on many occasions (he’s quite the Delia!). It’s really easy to make and so tasty 😀 We’ve got tons of rhubarb on the allotment at the mo… we’ll be making crumbles by the bucket load 🙂
•5 medium sticks of rhubarb
•1 tsp of powdered ginger (optional)
•100g caster sugar
•140g plain flour
•85g butter, chilled
•50g demerara sugar
Serve in 2 Small farmhouse pie dishes
1.Wash and roughly cut the rhubarb into 1 inch chunks.
2.Place the rhubarb pieces onto a baking tray and dust with caster sugar, making sure you get a good covering. Add the powdered ginger to taste. Put in a preheated oven at 200C-180C fan / gas mark 6. Leave in the oven for 10 mins until the rhubarb starts to soften.
3.Whilst the rhubarb is cooking, it’s time to make your topping. Now for the messy fun bit! Mix together the flour and butter using your fingers, until you get a bread crumb like consistency – then add the brown sugar.
4.Take the rhubarb out of the oven and pop into the two small pie dishes. Add the crumbly topping and place back into the oven for 30 mins until the top is golden brown.
5.Next, the pièce de résistance… serve with custard, cream or ice cream ~ Yum.
I’ve featured this in the In The Garden Magazine that I have put together for work, I’d love to know what you think of the magazine 🙂