If you ask me, there is something comical about rhubarb. I don’t know why. I think it’s got something to do with this.
My Uncle has a new allotment and has given much care to his rhubarb plants. I haven’t seen them but apparently, they are luscious, thriving and have stems as thick as your arm. He’s thinking of showing them. I was given some of this rhubarb when I visited my Nan a week or so ago and as far as I’m concerned, there is only one thing to do with rhubarb…
*I know crumble is technically more of an autumn dish, but never mind.
- There are recipes out there for all sorts of fancy and wonderful things you can do with rhubarb, crumble and both. But seeing as the focus of this blog is on simple, tasty, home cooking, it would be remiss of me not to start with the real basics. I grew up eating a lot of crumble but it does contain our old friends, wheat and dairy. Luckily, these are so easy to substitute in a crumble recipe you barely notice the difference.
- Sometimes, I like to substitute some of the flour for a handful of porridge oats and/or chopped nuts to give it an interesting texture. It depends what mood I’m in.
- If you prefer your fruit crunchy you can skip the pre-cooking step and just bake it from raw. I don’t as I like my fruit more cooked but I still take care not to simmer it for too long.
- 8oz of cooking apples
- 8oz fresh rhubarb
- 6oz plain flour (or gf substitute flour of choice)
- 3oz butter, chilled (or vegan/lactofree substitute)
- 1 tsp cinnamon
- An orange
- 3oz caster sugar (I like golden caster sugar but white works fine)
- Wash the apples and rhubarb. Cut both into small-ish chunks.
- Finely grate the orange rind and squeeze the juice.
- Place the fruit in a pan with, the cinnamon, orange rind and a tablespoon of orange juice.
- Place a lid on the pan with a little gap to let the air out and simmer for roughly 5mins, or until the fruit begins to soften, stirring occasionally to stop it sticking to the bottom.
- Cut the butter into small chunks and add to the flour. “Rub it in” to the flour using the tips of your fingers until the mixture resembles fine breadcrumbs. Make sure the butter is as cold as possible for this to work best. (Alternatively, stick it all in the food processor and let that do the work for you!)
- Add the sugar.
- Place the fruit mixture in the bottom of a large oven-proof dish. (1.5 pint should do)
- Spread the crumble mixture on top and dot with little chunks of butter.
- Bake at 210°C for 20mins and reduce to 180°C for 45mins.
- Eat before you can take a decent photo of it for your food blog.