Rhubarb crumble and cream
Method
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Preheat the oven to 180C/350F/Gas 4.
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Place all the ingredients for the crumble mixture in a large bowl.
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Rub the butter into the flour, sugar and salt, lifting and dropping the mixture lightly through your fingers.
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Pile the rhubarb into a buttered earthenware dish. Sprinkle over with the sugar, pour over the lemon juice and distribute the flakes of butter over the fruit.
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Cover the fruit with the crumble mixture, sprinkle over a little extra golden caster sugar. Place into the oven and bake for 35-40 minutes, or until golden on top and the jammy juices are oozing up around the edges of the dish.
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Serve with lovely and thick Guernsey cream.
Ingredients
For the crumble mixture
- 250g/9oz cold unsalted butter, cut into small chunks
- 400g/14oz plain flour
- 200g/7oz golden caster sugar
- pinch salt
For the filling
- 700g/1½lb rhubarb, trimmed, chopped into 2.5cm/1in pieces
- 2 tbsp golden caster sugar, plus extra for sprinkling
- ½ lemon, juice only
- knob of unsalted butter
To serve
- Guernsey cream
Shopping List
Rhubarb crumble and cream
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled
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