Let's bake: Lazy Rhubarb Crumble

Happy Sunday! 

Today I wanted to share my recipe for rhubarb crumble. 

I love rhubarb and right now it's at its seasonal best. That sharp tang  is unlike anything else and it's so versatile. You can use it in savoury, sweet, hot or cold dishes. 

So without further ado, here's what you need:

500g Rhubarb 

100g Sugar

And a few tbsp of your favourite tipple I went for a lovely strawberry vodka. 

For the topping:

140g self raising flour

85g chilled butter

50g light brown sugar plus a little for sprinkling on top. 

Here's the method:

First chop up your rhubarb into one and a half inch long sections, originally the recipe said 'thumb' size pieces so use your judgement. I was making this with Sam and our thumbs are wildly different sizes so we went for a happy medium. 

Next pop it all in a pan with the sugar and liquid, if you wanted a non alcoholic version you could use water, pomegranate or I've seen grenadine used before which helps keep the pink colour. After a few minutes the pieces will start to break down. Try and catch it before it becomes a big ol' mush. Then place in a oven proof dish to cool.  

Now that's done you can pop the oven on to 200•C or 180•C fan to warm up. 

Now onto the the crumble topping. Weigh out the ingredients and place the flour and cold butter and brown sugar in a bowl.

Now using a method commonly known as 'fairy fingers' gently start combining the mixture by rubbing it between your thumbs and the sides of your index fingers until the mixture resembles breadcrumbs. 

Once it's ready you can put it on top of the rhubarb. You need to make sure the filling part is totally cold so the butter doesn't just melt and become a gooey mess. If it's cool and ready to go then you can start a'strewing! 

Smooth the crumble so it evenly covers the rhubarb. Once you're happy then you can sprinkle a little more brown sugar on the top. 

Now pop it in the oven for about 20-25 minutes. It should be golden brown on top and the liquid should be bubbling away, if you're lucky then you'll have a nice bit of sugary caramelisation going on. 

Let it cool for just a few minutes, it will be super hot. It's lovely warm with something cold like ice cream or custard. Sam and I are custard lovers so we went for lots of it! We had delicious tinned but you could, of course, make it yourself while the crumble's baking away. 

It was blimmin' tasty! The rhubarb by the way was bought fresh from the Southwick village D-day celebrations it went to the other day, you can see some pictures on my insta. 

Let me know if you make this and if you have any tips and tricks then I'd love to know them! 

Have a lovely day and if you are are one or are celebrating today, happy Father's Day. 

Lucy X