Shooting UK is your complete shooting resource. From gun reviews to shotgun licence and firearms certificate information, to clay pigeon shooting, game shooting, shooting lessons and gundog training.
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.
Beagling at school and university is going strong. The beagles packs a... Read more
Rizzini RB EL 20-bore gun review. The round-bar action has improved th... Read more
A guide to the different types of dog that make up the hunt, point and... Read more
As Chairman of the North Atlantic Salmon Fund (NASF), if Orri Vigf&uac... Read more
Her Majesty The Queen's Diamond Jubilee is being celebrated with ... Read more
Subscribe today, have every issue delivered to your door and save money on the cover price.
Comments