Rhubarb Crumble

The rhubarb seems the be the only thing doing well in my garden this wet summer. All this rain has made my rhubarb grow huge and lush. In fact, it's the first year it's been robust enough to harvest it since I planted the crown more than three years ago. This makes me think I've probably planted it in a spot where it's too dry. 

I wish I knew what variety it is but the local "Freecycler" who gave it to me had forgotten since planting the original crown many years before.

Do you like rhubarb? What do you usually make with it?

 

The most obvious thing to make with rhubarb is a simple crumble, like my recipe below. I have a few more stalks that can be harvested before the autumn so I'll have to do a bit of research and see what else I could cook with it.

Rhubarb Crumble
Serves 4

3 x rhubarb stalks cut into 1 inch chunks

50ml water

100g sugar (I don't usually use this much sugar in a crumble but rhubarb is so sour, sugar helps take the edge off it)

1 teaspoon ground ginger

For the crumble:

170g plain flour

30g oats (rolled oats or porridge oats)

100g butter, cut into 1 inch chunks

50g sugar

Method:

• Pre-heat the oven to 180°C / 356F / Gas Mark 4.
• The rhubarb takes longer to cook than the crumble topping so I always give it a head start. Place the rhubarb chunks in an oven proof dish, preferably with a lid. Something like a casserole dish works well. Add the water, sprinkle with the sugar and ginger. Cover with the lid and bake in the oven for 35 minutes until it starts to soften. You could also soften the rhubarb in a pan on the hob on a low heat.
• While the rhubarb is cooking, make the crumble by putting the butter and flour in a food processor and whizzing until crumbs form. Alternatively you can rub the flour into the butter by hand.
• Mix in the sugar and oats.
• Tip the mixture onto the rhubarb, spread evenly and gently press down.
• Bake for 40 minutes.

Serve hot or cold with ice cream or custard.

I am convinced that this is the best rhubarb I've ever tasted :-)