Rhubarb Crumble
Crumbles became popular in the UK during World War 2 when the crumble topping was an economical alternative to pies due to shortages of pastry ingredients as the result of rationing. Since then, Rhubarb Crumble has become dessert loved by every generation.
Information
Preparation time: 20 minutes
Cooking time: 60 minutes
Serving size: 4 portions
Ingredients
500g rhubarb, chopped into chunks the length of your thumb
100g golden caster sugar
3 tbsp port (optional)
For the crumble topping
140g self-raising flour
85g butter, chilled
50g light brown muscovado sugar
50g chopped walnuts (optional)
For the Custard
600ml double cream
6 egg yolks
4 tablespoons caster sugar
3 teaspoons cornflour
½ tsp vanilla extract
1. Tip the rhubarb into a saucepan with the sugar and Port, if using. Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish.
2. Heat oven to 200C/180C fan/gas 6. To make the topping, rub the flour and butter together with your fingers until you have a soft, crumbly topping. Now add the sugar and nuts, mixing together with your hands. Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top. Serve piping hot with a big jug of Thick vanilla custard (see below).
Thick vanilla custard
1. Heat 600ml double cream until steaming but not boiling. Meanwhile, mix together 6 egg yolks, 4 tbsp caster sugar, 2 tsp cornflour and ½ tsp vanilla extract in a bowl.
2. Pour the cream onto the eggs, stirring continuously as you pour. Pour the whole lot back into the saucepan the cream came from and place over a medium heat.
3. Stir until it thickens, about 10 mins, then pass through a sieve and serve.
