Yummy rhubarb

When I picked some rhubarb from the allotment the other day, I remembered that years ago I used to make a lovely spicy crumble. I searched my recipes and was amazed to find I still had the original recipe in an old and battered scrapbook. It really is delicious especially with cream, but also lovely with custard, ice cream, or on its own. So here it is, sorry there are no metric measurements, but it is an old recipe.

Spicy rhubarb crumble

Ingredients

1-1 ½ lb rhubarb

1oz brown sugar (demerara or light brown, not the very dark kind)

¼ teaspoon ginger

¼ teaspoon nutmeg

For the crumble topping:

3oz flour

3oz brown sugar

2oz butter

Pinch of salt

¼ teaspoon ginger

¼ teaspoon nutmeg

Preheat the oven to 400 gas mark 6.

Wash and slice the rhubarb into 1inch lengths then put this into a pie dish

and sprinkle with 1oz of brown sugar and ¼ teaspoon of ginger and the same of nutmeg.

For the crumble top, mix the flour, sugar, salt and spices together, add the butter and work together until the mixture is crumbly.

Then spread it over the rhubarb in the dish so that the fruit is completely covered.

Place in the oven on a baking tray and cook for about 30—40minutes or until the fruit is cooked and the top well browned.

Serve warm or cold.

I've since realised that the crumble mix ingredients need to be doubled in order to completely cover the fruit