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By Mike Robinson for The Field
Thursday, 09 June 2011
Rhubarb rhubarb...whatever you are gossiping about, this pudding is the perfect accompaniment
Rhubarb crumble
Serves 6
■ 250g (9oz) caster sugar
■ 1kg (21⁄4lb) young rhubarb,
chopped into 5cm sticks
■ 1 cardamom pod
■ 2 vanilla pods
■ 250g (9oz) butter
■ 500g (18oz) plain flour
■ 200g (7oz) dark brown soft sugar
Start by putting the caster sugar and rhubarb in a shallow steel pan. No water needs to be added. Leave it on a very gentle heat to bring out the juice and melt the sugar. Add the cardamom and split and scrape the seeds out of the vanilla. Add those, too.
Meanwhile, melt the butter. Put the flour and brown sugar in a big mixing bowl, add the butter and rub together into crumbs. Place in the oven spread out on a big baking tray at 180˚C/350˚F/Gas Mark 4 for 15 minutes, turning every five. Remove from the oven and allow to cool.
By now the rhubarb should look sticky and done. Spoon it into a big dish and sprinkle the top with a generous layer of crumble. Pop in a hot oven until the top is crunchy and a bit golden. Serve with lovely, viscous, yellow Jersey double cream.
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