Foodie Friday: Rhubarb Crumble
Did you know - rhubarb is a vegetable (it's related to sorrel and dock) ?
Rhubarb grows in two crops. The first, which arrives early in the year, is forced, grown under pots, with the main crop grown outdoors later in the year. As this is the perfect time for the first "forced" crop, today's recipe is another warming classic - Rhubarb Crumble.
For the crumble mixture
250gbutter, cut into small chunks
400g plain flour (or 300g flour and 100g oats)
200g caster sugar
pinch salt
For the filling
700g rhubarb, trimmed, chopped into 2.5cm/1in pieces
2 tbsp golden caster sugar, plus extra for sprinkling
½ lemon, juice only
Method
Preheat the oven to 180C
Place all the ingredients for the crumble mixture in a large bowl.
Rub the butter into the flour, sugar and salt..
Pile the rhubarb into a buttered dish. Sprinkle over with the sugar, then pour over the lemon juice
Cover the fruit with the crumble mixture, sprinkle over a little extra sugar on the top. Place into the oven and bake for 35-40 minutes, or until golden on top
Serve with thick Devon cream.
