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 Rhubarb Betty
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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