Rhubarb crumble

Rummaging through the freezer I found a bag of rhubarb. It must have been there for more than 6 months so it was about time I used it.

I have not been able to make crumble before. I have used all the tips but, alas, until now, it was never really crumbly. This time it actually worked. I think that the idea of freezing the crumble is an excellent one!

Rhubarb crumble is great, if you like rhubarb. I do!

This recipe is from www.delish.com.

Serves: 6 persons.

Ingredients:

• Rhubarb mixture:
• 700g rhubarb, diced in 2cm lengths
• 1 orange: zest and juice (4 tbsp)
• 1 tsp cornflour
• 100g caster sugar
• Crumble topping:
• 150g plain flour
• 50g ground almonds
• 75g demerara sugar
• 75g caster sugar
• 100g butter, cubed
• 1 tbsp rosemary, finely chopped
• pinch of salt

Method:

1. Put the rhubarb in a baking tray and pour the caster sugar, orange juice & zest and cornflour on top and mix well to combined. Reserve.
   
   
   
   
   
   
2. In a separate bowl, combine all crumble topping ingredients. Using fingertips, rub the butter into the dry ingredients until combined but still a little lumpy. Freeze for 15 min.
   
   
   
   
   
   
   
   
   
3. Remove the crumble mix from the freezer and sprinkle it over the rhubarb and carefully spread it out.
   
   
   
4. Bake in a 180°C oven for 35-40 min until golden and bubbling.
   
   
   
5. Serve with vanilla ice-cream, custard or cream.