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Rhubarb rhubarb…..

On first spotting English rhubarb on the shelves or at the farmers market, my little world soon turns into a kaleidoscope of different pinks, as I revel in this glorious seasonal gem....

For me, it’s the beginning of the new season’s goodies – first rhubarb, soon asparagus, radishes and globe artichokes, and all the kitchen garden spoils of British summer time! Anyway, back to rhubarb. I never tire of it simply poached and dolloped on top of my morning oats or yoghurt, baked into a squidgy loaf cake or as prepared last week, a quick and easy crumble that I’d say would make a perfect pud for the Easter weekend. I adapted a trusty BBC food recipe – if you’re faced with a glut of rhubarb, I highly recommend giving it a go.

Rhubarb Crumble - serves 4
500g rhubarb, chopped into 1-inch-long pieces
100g golden caster sugar
For the crumble topping:
100g plain flour
50g porridge oats
90g cold butter, cubed
60g light demerara sugar

Wash your rhubarb and drain well, and tip into a lidded saucepan. Sprinkle over your 100g of sugar and cover, cooking on low heat for 15 minutes until the rhubarb is soft, but still holding its shape.

When your rhubarb is soft, pour off the liquid, (saving this delicious liquid for something else,) and spoon into a medium sized baking dish, checking that the mix is sweet enough too.

Preheat your oven to 180 fan.

For the crumble topping:
Pour your flour into a large bowl and using your fingertips, rub in the butter until you have a soft, breadcrumb like topping.

Mix in your oats and sugar, and scatter over your rhubarb – I like to add a sprinkle more demerara sugar for a crunch on the top. Bake for 30 mins until the topping is golden brown and serve with a good dollop of crème fraiche or proper custard.

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