Rhubarb Betty
This old American recipe is very easy to make and makes a
change from traditional Rhubarb Crumble. This is a very easy recipe to serve up and you
can take advantage of the superb young Rhubarb during the Rhubarb Festival in Yorkshire
during February. Rhubarb is very
tasty and nutritious but you can make this recipe with any seasonal fruit such
as apples, blackberries, gooseberries, plums and apricots.
Rhubarb Betty
6-8 sticks of rhubarb
2 oz /50g soft brown sugar
4oz /110g fresh white breadcrumbs
2oz
/50g butter
2 0z/50g
demerara sugar
2 tbps dessicated
coconut (optional)
Grated
zest of 1 lemon or orange
1-2 tsps ground ginger
to taste
1 tsp cinnamon
Prepare the Rhubarb : Wash
the rhubarb and cut into chunks. Place on a baking tray. Sprinkle the sugar on
top. Bake in the oven (325F/Mark 3/160C/140C Fan) for 10 minutes. Remove from
the oven, retaining a few pieces for decoration.
To make the crumble : Turn the oven to 350F, Mark 4, 180C , 160C Fan. Melt the butter and mix with the breadcrumbs. Stir in the demerara sugar, coconut, zest, ginger and cinnamon. Put half the rhubarb in a greased 2.5 pint/1 litre dish. Cover with half the crumble mixture. Add the remaining rhubarb and then the other half of the crumble mixture. Finally top with the few pieces of rhubarb. Bake for 35-40 minutes until golden. Serve with custard, ice cream, crème fraiche or yoghurt.
So who was Betty then?
