There isn’t much to eat from the garden at the moment. The Rhubarb however has been growing well. Rhubarb is a great crop to grow in those areas of the garden that don’t get much sun. I have a couple of varieties growing. The variety used here is Timperly early. We probably all cooked a crumble at school But here’s my recipe
Ingredients
Crumble
We like a lot of crumble so if you like less crumble these values can be halved.
200g Unsalted butter
100g Self raising flour
75g Granulated sugar
100g Porridge oats
Fruit
500g Rhubarb
2 tablespoons water
1/2tsp ginger
4 tsp sugar (add more to taste)
Recipe
- Slice the rhubarb into 1 cm sections and place into a pan with the sugar and water.
- Add the ginger
- Simmer until the rhubarb has softened but before the Rhubarb completely collapses,
- Rub the flour and the butter together then add the sugar and Oats.
- Place the Rhubarb mix into an oven proof dish and cover with the crumble mix.
- Bake in the oven at 190 o C for 30 minutes.
- Serve with Ice cream or custard.
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