When I was a child, we used to have rhubarb growing all around us in Yorkshire, I completely took it for granted. As this time of year is perfect for rhubarb, I really wanted to try out a recipe with it, but sourcing some fresh rhubarb in East London turned out to be tricky. At one point I even tweeted to ask if anyone knew where I could buy fresh rhubarb online. This proved to be rather amusing for some people and yes, I realise the irony of the request. But I thought there might be a fairly local farm shop that sells it online. Apparently not.
I ended up just ordering some from Sainsbury’s in our weekly food shop. Annoyingly its use-by date was the day it was delivered, something that really irks me about doing grocery shopping online! I swear they just fob you off with the fruit and veggies that are closest to their sell/use-by date.
Anyway, at least it was ready to bake with, so I made a crumble with it that evening, using this recipe:
- For the crumble top
- 250g cold unsalted butter, chopped into small cubes
400g plain white flour
200g caster sugar
a pinch of salt
For the crumble filling
Trimmed rhubarb – I used two packets which ended up being just under 700g, chopped into small pieces (around 3cm each)
3 tbsp caster sugar
½ orange (juice only)
A few knobs of unsalted butter
First, preheat the oven to 180C/350F/Gas 4.
Put the ingredients for the crumble top into a bowl and mix them all together – rub the cubes of butter into the flour, until you get a fluffy but crumbly texture.
Lay the pieces of rhubarb into your baking dish and sprinkle with the extra sugar – it’s really up to you how much you add. Rhubarb can have a very bitter taste. The sugar in the crumble top helps to balance this, but you might want to add a bit more sugar if prefer your puds sweet.
Squeeze the orange over the top of the rhubarb and sugar. Some people use lemon, but I find that a bit too sharp. The orange helps to sweeten it.
Dab a few knobs of butter across the rhubarb, and cover it with the crumble top mixture.
Finally, sprinkle over some more caster sugar as you see fit and bake in the oven for 40 minutes.
I served mine with single cream, but it’s even better with custard 😉