Rhubarb Rocks!

Our rhubarb plant is right next to the compost heap so it grows like mad! We have a constant supply and I’m struggling to keep up. Crumble is always a good option with rhubarb and I reckon I’ve perfected my slap-dash recipe. I don’t measure anything properly so I may redo it at some point with proper measurements. For now, here’s how it goes…

Stew the chopped rhubarb very slowly over a low heat with some sugar and no water! You will need to turn it over a bit as the juices come out.  Meanwhile make the crumble… into a bowl add 4-5 heaped tablespoons of flour (any kind – your favourite), 1 heaped spoon of rolled oats, 1-2 spoons of sugar depending on how sweet your tooth is and a large pinch of cinnamon and/or ground ginger. Mix it up and when the rhubarb is stewed, transfer it to a pie die and sprinkle the crumble on covering the rhubarb. Bake in a hot oven for 30 mins until the topping has a light crunch to it. Voilà! Serve with yogurt, custard, cream or ice cream… a taste of summer, even if it is pissing with rain!

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