Recipe of the Month - Rhubarb Crumble

Ingredients

500gm rhubarb
180gm plain flour
50gm oats
2 tbsp water
50gm caster sugar
50gm soft brown or demerara sugar
110g/4oz butter, softened
1 tsp ground ginger

To serve
custard, double cream or ice cream

Method

1. Preheat the oven to 180C/350F/Gas 4.

2. Wash the rhubarb and cut into small chunks.

3. Rub the butter into the flour, brown sugar and ginger to make the crumble topping.

4. Load the rhubarb into an ovenproof dish. Sprinkle the caster sugar over the fruit and a tiny dash of water.

5. Pile the crumble mixture over the fruit, smoothing over to make a flat surface without pressing down too hard. Sprinkle a few extra oats on the top.

6.Bake in the oven for about 35 minutes, or until the crumble topping is crisp and golden-brown and the rhubarb filling has softened and is bubbling.

7.Remove and allow to cool slightly before serving.

Vegetables in Season

 

Spring Cabbage

Early Salad Crops