The young Rhubarb in the garden is starting to grow in abundance so I’m
taking advantage to make one of my favourite Rhubarb recipes. We always think first
of Rhubarb crumble but this recipe has a slight twist as you melt the butter for
the crumble mixture rather than rub it into the flour. It also means there’s
more of the fruit to enjoy and less of the topping.
What you need
3½oz/90g wholemeal flour
2oz/50g rolled oats
1
tbsp poppy seeds
2oz/50g
demerara sugar
4oz/110g
butter
1lb/450g
rhubarb
30g
currants
How to bake …
Preheat the oven to 190C
(170C Fan), 375F/Mark 5. Grease an 8 inch/21
cm baking dish. Melt the butter gently in a pan. Mix together the flour, oats,
poppy seeds, and sugar in a bowl. Stir in the melted butter and make up small
patties from the mixture. Freeze these for 10 minutes.
Cut the rhubarb into chunks, place on a baking tray,
sprinkle with demerara sugar and pre-cook in the oven for 15 minutes. I added 2 tsps of ginger to the rhubarb while
the crumble mixture freezes.
Remove the patties from the freezer and crumble
in large and small pieces over the fruit. Bake for about 35 minutes until the
top is golden. Allow to cool slightly. Serve with ice cream or crème
fraiche.
Meryl says : You can use this recipe with any mixed red fruits e.g.
cherries, strawberries, plums, raspberries, redcurrants. Mix 1 tbsp cornflour with 50 ml/2 fl oz water
or red wine. Place the fruit in a bowl and add the cornflour mixture. Transfer
the fruit to the prepared dish and continue as before with the crumble topping.
Here are some
more of Grandma Abson’s favourite recipes with Rhubarb and I’m busy devising a recipe
for Rhubarb and Ginger Chutney – coming soon!
