Like spring daffodils the first of the Rhubarb is rampant at the moment. With bunches on display just inside the door of the supermarket and selling at 1 euro it’s impossible to ignore. Simple to prepare and cook, my mom used to stew up vast potfuls of stewed rhubarb laced with sugar and relished under a smothering of custard. Stew it, make it into jam, stuff it in a pie or bake it in a crumble, whatever you choose to do with it be sure to give it a good lashing of sugar.
Pictured above is one of my latest foodie finds that I used in the crumble mix – Macroom Oatmeal. As you can see it’s rendered very fine so I’m looking forward to having it for breakfast with a good blob of stewed rhubarb on top. But for now, on to the crumble recipe.
You will need:
100g unsalted butter
100g plain flour
50g wholemeal flour
50g porridge oats (I used Macroom Oatmeal)
200g brown sugar
5 large stalks of rhubarb
50g caster sugar (for cooking the fruit)
Preheat the fan oven to 170C /Gas Mark 5
Rinse and chop the rhubarb into 1 cm width chunks and cook in a saucepan with a splash of water and the caster sugar over a medium to high heat until softening (still bitey and not a pulp). Takes about 5 minutes.
Put the flour and oats in a mixing bowl and chop in the butter.
Use your finger tips to crumble the flour and butter together until it’s starting to resemble breadcrumbs.
Add the brown sugar and mix well with a fork.
Place the softened rhubarb in a baking dish and scatter the crumble mixture on top, press it down lightly but don’t over compact it.
Bake for 40 minutes.
Rhubarb served with custard is a classic combination. Enjoy.
Til next time, Sheila
Note: If you don’t use a fan oven raise the temperature by 20 degrees.