RHUBARB CRUMBLE

An old traditional dish of the season using fresh, home grown Rhubarb.

• 500g Rhubarb, chopped into pieces about 1 inch long

• 100g golden caster sugar

Crumble Topping

• 140g self-raising flour

• 85g Butter

• 50g light brown muscovado sugar

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METHOD •

Put the Rhubarb pieces in a pan along with the caster sugar, cover and simmer on a very low heat for 15 mins or until the Rhubarb is soft but still holding its shape, then pour the mixture into a baking dish.

To make the crumble topping, mix the 140g selfraising flour and 85g butter together using your fingers until it feels like a soft, crumbly topping. Add the 50g muscovado sugar and mix together, again just with your hands.

Sprinkle the crumble mix over the rhubarb and place in an oven heated to 200 degrees centigrade (180 with a fan). for 30 mins or until golden brown on top.