Recipe of the Month

Rhubarb Rhubarb …..
Rhubarb Crumble is a very easy recipe and makes the most of the season of young tender forced Rhubarb. Grandma added ginger for that extra twist.
For the Rhubarb
2-3 sticks of forced Rhubarb
2 oz/50g soft brown sugar
1-2 tsps ground ginger
For the Crumble
4oz/110g plain flour
4oz/110g porridge oats
4oz/110g butter
20z/50g demerara sugar

Preheat the oven to 160C, 140C Fan, Mark 3.
Prepare the Rhubarb : Wash and cut the Rhubarb into chunks. Place them on a baking tray. Sprinkle soft brown sugar over them. Cook in the oven for about 10 minutes until tender. Remove the Rhubarb from the oven, place in an ovenproof dish and sprinkle ginger on the top.
To make the crumble : Turn the oven to 180C , 160C Fan, Mark 4.  Rub the butter into the flour until it resembles breadcrumbs. Stir in the porridge oats and demerara sugar. Spread the crumble mixture over the Rhubarb and bake for 30-35 minutes until golden.

Meryl says : Serve with cream, ice cream, crème fraiche or perfect with custard! 


Why not try Grandma's recipe for 

and don't forget to visit the Rhubarb Festival for Food and Drink in Wakefield this year.

Here are more of 
 Grandma Abson’s 
Yorkshire Recipes 

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