Rhubarb Crumble
Rhubarb crumble is a plain, tart-sweet British pudding that needs only six ingredients. The fruit is stewed briefly with caster sugar and a little water, so it softens without collapsing completely. The topping uses self-raising flour and brown sugar, which gives a lightly risen, caramel-flavored crust over the sharp fruit. It is easy to make while the rhubarb cooks, and the whole dish bakes in about 25 minutes.
Instructions
Heat the oven to 190°C (375°F / gas mark 5).
Cut the rhubarb into pieces and put them in a pan with the caster sugar and water. Stew briefly until the rhubarb is tender.
While the rhubarb cooks, put the flour and butter in a bowl and work them together until the mixture looks like fine breadcrumbs. Stir in the brown sugar.
Tip the cooked rhubarb into a deep pie dish of about 1 L (2 pt). Spoon the crumble topping over the fruit and spread it out evenly.
Bake for about 25 minutes, until the topping is golden brown.
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