A crumble makes a brilliant warming sweet. It’s great served hot with custard in the winter or served warm in the summer with fresh single cream. This recipe has taken a bit of perfecting – it really does work now.
Wot u need
Some stewed rhubarb
For the crumble
175g chilled butter, cubed
225g plain flour
100g demerara sugar
175g porridge oats (any type)
Wot u do
Place all the ingredients in a really big bowl (this allows you to get your hands in) then simply get yourself some “me” time and rub the mix between your fingers until it breaks down, crumbs, and turns a pale shade of yellow – takes about 10 minutes. The butter needs to be really hard, from the fridge and broken into 1cm cubes.
Place the rhubarb in an ovenproof dish and cover with around 2cms of the crumble mix. Bake for 35 mins at 180 degrees c with the final 10 mins at 200 degrees c.
Serves: depends! I use either three large Chinese foil trays or five small single ones.
Top tip: I use Chinese foil takeaway dishes to make this dish. This allows me to freeze it. If frozen, thoroughly defrost and either slice out and stick in the microwave at medium for 3 mins, or place in the oven in the foil dish (200 degrees c) for 10 mins.