Have you spotted our beautifully pink English Rhubarb at Becketts Greengrocers? Treat yourself to some and make this irresistible Rhubarb crumble. Serve with your choice of custard, cream or ice cream. Tag @beckettsfarm with your creations.
Serves 4 Ready in 1 hour 15 minutes
500g rhubarb, chopped into chunks the length of your thumb
100g golden caster sugar
For the crumble topping
140g self-raising flour
85g butter, chilled
50g light brown muscovado sugar
50g chopped walnuts
Place the rhubarb into a saucepan with the sugar. Cover and simmer on a very low heat for 15 mins, adding more sugar if you want, when soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish.
Heat oven to 200C/180C fan/gas 6. For the topping, rub the flour and butter together with your fingers until you have a soft, crumbly topping. Now add the sugar and nuts, mixing together with your hands. Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top. Serve piping hot with custard, cream or ice cream.