It’s rhubarb season here in the United Kingdom.
Rhubarb lends itself to nothing more than a simple crumble and sometimes you really can’t beat a crumble for pudding. A warm, comforting dessert that requires just 5 minutes of preparation and then simple popping in the oven. Even better, most of the ingredients, except of course the rhubarb, are storecupboard ingredients.
The recipe below serves 3 (or 4 with smaller appetites than Mum and I…oops!) but is easily doubled if you’re feeding a large family, or if you just like leftovers. And I can recommend making more than you need here, as the leftovers for this definitely taste as good as it does fresh from the oven.
200 g rhubarb
80 g caster sugar
40 g oats
80 g plain flour
40 g sunflower spread
1 tsp ground ginger (optional)
1 packet of custard powder (70 g) or a pot of fresh custard from the chilled section if you feel like treating yourself
Step 1. Wash the rhubarb and slice it into pieces approximately 2 cm long.
Step 2. Place the chopped rhubarb into an oven proof dish (I used a round 20 cm diameter enamel pie dish) and sprinkle it with half of the caster sugar.
Step 3. Rub in the sunflower spread with the flour.
Step 4. Stir in the oats and the remaining sugar. Sprinkle on top of the rhubarb.
Step 5. Place in the middle shelf of the oven on Gas Mark 5 (190 C / 375 F) for 30-40 minutes until the topping is lightly golden in colour.
Step 6. When the crumble is ready, boil the kettle. Pour the custard powder into a measuring jug and add boiling water; approximately 75% of the amount of water it advises on the packet. Whisk the custard to mix thoroughly and then serve.