Rhubarb Crumble

Well spring has finally sprung and rhubarb is now in season. With the cold evenings still around there is no better way to warm up than with a comforting dessert. Growing up rhubarb crumble was always a Sunday staple after the roast. A sour bitter taste which we either love or hate. I have had many fond memories of helping pick it from the garden for the table and continue to do so. The rhubarb is mellowed by adding honey and sugar to sweeten. The addition of orange gives a subtle warmth. The crunchy oat topping is one you will never forget.         

Serves 4

Ingredients

500g Rhubarb

1tbsp Honey

2tbsp Golden Caster Sugar

Juice of 1 Orange

Ingredients for the Crumble

3tbsp Plain Flour

3tbsp Light Brown Sugar

2tbsp Sugar

100g Cubed Unsalted Butter

Handful of Oats

 

Method

 

Chop the rhubarb and place in a saucepan along with the orange juice, sugar and honey. Gently bring to a boil and simmer until the rhubarb is tender. Set aside and allow to cool.

To a bowl add all the ingredients for the topping. Work together with the tips of your fingers, until large crumbles form being careful not to work in the butter to much. Place in the fridge for around 30 minutes to firm up.

Preheat the oven to 160C.

Remove the crumble from the fridge then sprinkle over the rhubarb. Place in the oven until golden and bubbly around 25-35 minutes.

Serve with either custard, cream or ice cream.