Rhubarb Crumble I
Ingrédients
- 400 g (1 ¾ cup or 14 oz) rhubarb, cut into pieces roughly 1.5 cm long (no need to be consistent)
- 15 g (2 tbsp) light brown sugar
- 75 g (2 ½ oz) butter or margarine, cut in pieces
- 100 g (3 ½ oz) plain flour
- 50 g (1 ¾ oz) wholemeal flour
- 50 g (1 ¾ oz) white granulated sugar
- 1 pinch cinnamon (optional)
Instructions
1. Preheat the oven to 200°C (180°C fan).
2. Rinse and drain the rhubarb pieces, and place them in a deep ovenproof dish. Add the light brown sugar and mix briefly.
3. Put the flours in a mixing bowl. Add the butter. With your fingers (not the palms of your hands), rub the butter into the flour until it resembles breadcrumbs.
4. Sprinkle the sugar and cinnamon over this mixture, and mix them in briefly.
5. Sprinkle the crumble mixture over the fruit, making a complete layer. Do not press the topping down—you want it light and crumbly.
6. Put the dish in the oven (no lid) for 35–45 minutes until crisp and a bit brown.
7. Serve with custard.
