Rhubarb Crumble

Super easy quick dessert.

Rhubarb Crumble

Serves 4

3/4 cup plain flour

A handful of oats

125g butter, cold

1/8 cup raw sugar

1/8 cup brown sugar

 

Bunch of rhubarb, chopped into 4cm pieces

1/3 cup caster sugar

A knob of butter

A handful of crystalised ginger, chopped

1 teaspoon of orange zest, grated

 

Preheat the oven to 180°C.

Rub the butter into the flour until it resembles fine breadcrumbs.

Stir in the sugars.

Heat the rhubarb, sugar, zest and butter in a pan.

Stir until sugar has dissolved, then reduce the heat.

When the rhubarb is tender but still firm add the ginger.

Place in a baking dish and top with flour mixture.

Bake for 20 minutes or until golden brown on top.

Serve with ice-cream.

NB: I’m not sure how accurate my measurements are, but you can’t really go wrong if you just add to your taste. Particularly with the rhubarb, as sometimes it can be really tart, just add a bit of sugar and when the rhubarb is tender have a taste of the rhubarb and the syrup. If the rhubarb is really tart add some more sugar but if its just a little leave it because it will cook in the oven and soak up the sweet syrup. With the flour rub in the butter and you don’t want it to be wet but if you try to pull it together it should hold but be crumbly. The next time I make this I will work out the exact measurements.

The Radio Dept. – The Worst Taste In Music (zSHARE)

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