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Radio Kitchen with Joy Bourne
Rhubarb Crumble Serves 6 – 8
A fruit crumble pudding is a universal favourite and in my opinion the king of them all is rhubarb crumble.
Ingredients:
800g rhubarb
50g caster sugar
1 teaspoon vanilla essence
1 tablespoon cornflour
200g self-raising flour
50g custard powder
150g margarine
150g light brown sugar
I, like many people, grow rhubarb - not in the huge quantities but enough to freeze. In that way we can enjoy rhubarb out of season. I pull it, wash it, cut it into chunks then blanch it by plunging it into boiling water before freezing it in bags.
You can use fresh or frozen rhubarb in this recipe.
Method:
Set the oven to 200c, 180c fan, gas mark 6.
1.Weigh 800g of rhubarb in a medium bowl and add 50g of caster sugar, 1 teaspoon of vanilla essence and 1 tablespoon of cornflour. Mix and put on one side.
Prepare the crumble topping:
2. In a large mixing bowl add 200g of self-raising flour, 50g of custard powder, 150g margarine and 150g light brown sugar.
Use a hand whisk to break up these ingredients into a breadcrumb like texture or rub in the margarine and flour with your fingers before adding the other ingredients.
3. Stir the rhubarb mixture then tip it into a large ceramic dish - mine is 10 inches square. Then carefully spoon on the crumble aiming to leave a rough top.
4. Place on the middle shelf of the oven setting the timer for 45 minutes.
When cooked it should be bubbling around the edges and dark golden brown on the top.
Serve the crumble with custard, cream or ice-cream.
