Now I don’t know about you but when it comes to crumble I’m a sucker for a bowl full smothered in custard. The thing is I can never remember the measurements for the crumble topping, and seeing as it’s the best part I thought I would finally write them down and share them.
This recipe uses rhubarb, which as it happens was growing happily in my garden. i don’t grow a lot of things in the garden, a few potatoes, some strawberries etc but honestly you can taste the freshness, and you don’t have to go far to get quality veg! Rhubarb can be a little sour sometimes and I have found the best way to cure this is with sugar and lots off it!
For the main part of the crumble mixture I wasn’t all that sure on measurements so I used 4, 4 and 4 (that’s ounces which is about 120g ish). It seems to work fairly well for me if you find it sticks together too much just add a little more flour. So you’re going to need:
- Around 7 decently sized sticks of rhubarb
- 4oz flour
- 4oz sugar
- 4oz butter
- A further 2oz of sugar for the rhubarb
Start of by peeling your rhubarb and cutting it into bite sized chunks. Once all of the rhubarb has been cut up sprinkle 2 oz of sugar over it and put it in a medium oven whilst you make the crumble topping. For the topping rub the butter into the flour and the sugar until it resembles breadcrumbs, take out the rhubarb, top with the crumble mixture and bake in the oven for around 40 minutes. Serve cream or warm custard!