Rhubarb is at its seasonal best round about now but what will you be doing with yours? …Jams, cakes, chutney ..it’s actually pretty versatile. But at the risk of being predictable here is my personal favourite yummy, scrummy rhubarb crumble.
Ingredients
500g rhubarb, chopped into chunks
100g caster sugar
140g self-raising flour
85g butter
50g light brown sugar
Method
- Put the rhubarb in a saucepan with the sugar
- Cover and simmer on a very low heat for 15 mins, adding more sugar to taste.
- When soft pour the rhubarb into a baking dish.
- Heat oven to 200C
- To make the topping, rub the flour and butter together with your fingers until it forms soft crumbs
- Add the sugar and mix together
- Spoon the topping over the rhubarb
- Bake for 30 mins or until golden brown on top.
- Serve with custard or cream.
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