Well, it had to appear in the end... Something a little more traditional after all these slightly strange rhubarb recipes:
The classic rhubarb pudding with dozens of delicious variations. Try adding lemon zest to the crumble for a sunshiney feel or ginger for warmth on a gloomy day. Raisins or chopped nuts in the fruit feel luxurious while oat crumble has a great texture- and of course topping everything with icecream, cream, custard or yoghurt just rounds all the flavours off beautifully.
You can even add completely different fruits- throw in more or less whatever needs using up (I may draw the line at bananas, but old bananas are too handy in cakes, smoothies and ice creams to put in crumble anyway...). The crumble pictured has a couple of cups of redcurrants added- it was delicious and an amazing colour too!
This is a great recipe to try using the American cups measuring method or just judging quantities by eye, if those aren’t methods you’re used to using- it’s a very forgiving recipe and these methods speed up family meal cooking A LOT.
By “cup” I mean a middling sized cup or mug you have handy in your kitchen – exactly what the American pioneers would have used to work out cooking quantities. You don’t need special cup (or spoon) measuring devices for any recipe. Cups are also great for helping people who struggle using scales to cook independently- and helpful for teaching counting to low numbers.
Ingredients (serves 6-10- depending how big your rhubarb sticks are...)
For the fruit base
5 or 6 large sticks of rhubarb
3 or so tablespoonfuls of sugar
Optional extras:
Lemon or orange juice, or chunks of orange; other available fruits; chopped stem ginger, raisins…
For the crumble
2 cups flour
1 cup sugar (match the sugar type to the pudding you are making- dark sugar gives a lovely wintery feel while white sugar is more summery)
1 cup margarine or butter
Optional extras:
1 cup rolled oats
A big handful of chopped hazelnuts
The zest of one or two lemons
You will also need
A large oven proof dish or deep baking tray
A sharp knife and chopping board
A cup!
A wooden spoon
A large bowl
Oven gloves or teatowels for lifting hot dishes
Method
1. Preheat your oven to 180 degrees C
2. Roughly chop the rhubarb
3. Put the rhubarb and base sugar (and any other ingredients you’re including with the fruit) into the oven dish, mix together and cook in the oven while you prepare the topping.
4. Mix flour, crumble sugar and any other dry ingredients together in your mixing bowl.
5. Rub the butter or margarine into the crumble with your fingers until it has a crumbly texture.
6. Take the oven dish out of the oven
7. Pour the crumble over the top of the fruit and flatten down a little with your hands (take care not to burn your fingers).
8. Put back into the oven and cook until golden brown on top and bubbling around the edges.
* If your oven dish is quite full, place it on a larger baking tray in the oven to catch any drips: This will save you ending up with a smoke filled kitchen and burnt bits all over the oven!
Serve with yoghurt, cream or icecream for pudding or eat chilled at breakfast time