Rhubarb, rhubarb, rhubarb
No, I’m not auditioning to be an extra in a television series, I’m just excited that rhubarb is back in season.
I LOVE this rhubarb crumble recipe that I found a few years ago – Jamie Oliver has come up trumps with this one.This is a tried and tested recipe that I return to time and again. As soon as rhubarb comes into season (and is on special offer in the supermarkets) I get very excited and grab a couple of bunches so that I can make this crumble. I normally make the full quantity and enjoy the leftovers for a few days, but this time I limited myself to a few miniature portions.
First, stew your rhubarb with a little orange juice and zest (I didn’t have one on hand this time, it’s not absolutely crucial) and some brown sugar. I like my rhubarb quite well done, but you just need to soften it really. Spoon the stewed rhubarb into a baking dish (or several small ramekins for individual portions):
This is where it gets really good. Sprinkle on your crumble topping, which is made extra delicious by the addition of oats and preserved ginger (the sort that comes in syrup), and then bake in the oven. The crumble topping is my favourite part, so I sprinkle on a good, thick layer.
I know you’re supposed to make sure the sides of your crockery are clean before you present your food, but I think that an ooze of syrup down the side is a sign of something really good to come 🙂
Serve up your crumble with cream, ice cream or a generous dollop of fresh custard (my favourite accompaniment):