This is a real comfort food for me, I just love rhubarb crumble and have lots of happy memories associated with it growing up. My dad would grow it in the garden, then my sister and I would help him pick it and give it to mum to make some lovely crumble. Mum would serve it up lovely and warm with warm custard on top (then a little milk to cool it down so we didn't burn our lips!). I'm grinning away as I type this thinking about it all again. Anyways, when I spotted some rhubarb at my local green grocer I couldn't resist.
I decided to submit this for the Monthly Mingle this month taking on the theme of "comfort food".... it only seemed fitting to me.
This is a great dessert and so simple and quick to throw together.
1 lb rhubarb (4 stalks about 16" in length)
2 tbsp caster sugar (or you could use fructose sugar for a healthier alternative)
3 tbsp water
1 tsp ground ginger
130g wholemeal flour
3 tbsp caster sugar (again you could use fructose sugar for a healthier alternative)
50g whole porridge oats
1. Wash and chop the rhubarb stalks into small chunks (about one or two cm long), place in the bottom of an oven proof dish.
2. Sprinkle the 2 tbsp of caster sugar over the top of the rhubarb, the pour over the water and ginger.
3. In a separate bowl mix the butter and flour, rubbing them together until the mixture resembles breadcrumbs.
4. Add the sugar and oats and mix well. Pour over the top of the rhubarb and spread to cover.
5. Bake in the oven at 180˚C for 25 minutes or until the crumble is golden brown.