Rhubarb Crumble

This recipe for Rhubarb Crumble is easy to prepare and can be enjoyed with hot vanilla custard, cold cream or ice cream

Recipe: 

Method:

1)  Preheat the oven to 200°C/400°/Gas Mark 6

2)  Grease an oven proof dish with a little of the butter

3)  Chop the rhubarb into 3cm pieces,  Scrape the seeds from the vanilla pod and toss with the rhubarb, sugar and cornflour.  Add the rhubarb to the prepared dish

4) Chop the Stem Ginger Balls into chunks, sprinkle over the rhubarb

5)  Prepare the crumble in mixing bowl, cube the butter then toss with the flour.  Cut into the flour with a cutlery knife until the butter is in small pieces

6)  Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs with a few larger pieces of butter.  Stir in 75g of the sugar and a pinch of salt

7)  Add the rolled oats and mix

8)  Pour the crumble mixture over the rhubarb without pressing down. Sprinkle the remaining sugar over the top

9)  Place dish on a baking tray to catch any drips and bake for 35 to 40 minutes or until golden brown and bubbling

10)  Serve

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