A trip to the local farmers market and seeing piles of fresh British grown rhubarb totally inspired me to bake a rhubarb crumble. It’s one of the simplest deserts that always goes down well with the whole family.
For the crumble:
200g plain flour
110g unsalted butter (cold from the fridge)
110g Golden caster sugar or Demerara
For the rhubarb filling:
7/8 large rhubarb stems
8-10 tablespoons caster sugar (add more if you like it less sharp)
4 tablespoons of water
A little squeeze of half a lemon (optional)
1 vanilla pod
Because its summer I served with a dollop of creme fraiche.
Cut the rhubarb into chunks and cover with the sugar in an oven proof pie dish, add the water, lemon and vanilla and bake in the oven on 180c for 15-20 mins
Whilst its cooking prepare the crumble. Sift the flour, add the sugar and rub the butter in with your fingers or use a food processor. Rub until fine crumbs.
After 20 mins put the crumble mixture on top of the filling and continue to bake or a further 15 mins or until golden brown.