Serves 6 to 8
200g rhubarb, washed and cut into approx 5 inch lengths
300g plain flour
175g unsalted butter
Creme fraiche, custard or cream to serve
Preheat the oven to 180C fan/gas 6.
Put the rhubarb into a roasting tin and drizzle with a good glug of honey. Roast in the oven for 10 minutes until the rhubarb is just turning soft – the time will depend on the thickness of the rhubarb. Once soft, remove the rhubarb from the oven and stir thoroughly the rhubarb and juice. Transfer to an ovenproof dish. Do not add too much rhubarb juice or else it will soak through the crumble topping. Taste and add more honey or sugar if the rhubarb is too tart. Stir thoroughly.
While the rhubarb is roasting make the topping. In a food processor place the flour and butter. Blitz until the mixture resembles breadcrumbs. Add the sugar and blitz again to mix. Place the mixture on top of the cooked rhubarb in the ovenproof dish. Place in the oven for 30 to 40 minutes or until the topping is a golden brown.
Serve with custard, cream or creme fraiche.
- To spice up the rhubarb add chopped stem ginger or ground ginger to the rhubarb before you add the crumble topping.
- To bring out the flavour of the rhubarb add chopped sliced strawberries. This will enhance the rhubarb flavour.
- For a different crumble topping add 75g of rolled oats or 50g of chopped nuts to the crumble topping once made.