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|Look, it was dark, I had to balance it under the halogen light|
Rhubarb Crumble, serves about 3-4 people
For the fruit layer:
1 lb (about 500g) rhubarb
about 1.5/ 2 oz sugar.
Cut the rhubarb stalks (not the leaves) up into small chunks. Put them in a pan with the sugar (you can use any kind of sugar, go and find something that needs using up in the back of the cupboard!), and cook partly covered over a low heat until the rhubarb is soft enough to eat (about 15-20 mins). In my experience rhubarb stays hard until you have given up, then turns into mush within 5 seconds, if this happens don’t worry, you can have rhubarb mush crumble, it will taste the same. Remove from heat and leave to cool while you do the topping.
6 oz plain flour, OR wholemeal flour, OR half and half flour and porridge oats
2.5 (or thereabouts) oz butter/ margarine
3 oz sugar (not icing sugar, something a bit crunchy).
Rub the butter or margarine into the flour. If you have a toddler, dog, cat or anything that may need physical intervention, he/ she/ it will need it while you have your hands covered in butter. Or the phone will ring. Anyway, rub it in as best you can, then stir the sugar through. Put the fruit into a pyrex or ceramic dish (or something similar), and spread the topping over it. Cook at 180 degrees C for about 40 minutes until it looks slightly browned on top (you can leave it for longer if you need to). Eat with cream. (Also, crumble is an excellent vegan pudding, because you can make it with margarine, and if you make the topping with half oats I love it with Oatly).
In my experience men love crumble. Men love crumble, women love brownies, however we cannot base a theory of gender preference on my acquaintance and also don’t go down the pleasing men route as it does not lead to happiness for anyone.
|Eaten and gone|
Have I sold you on crumble or do you have a more exciting rhubarb recipe you would like to share? In which case do feel free because I am very fond of rhubarb and will be all (virtual) ears.