RECIPE: Rhubarb Crumble

Tried and tested seasonal recipes from our country cookery school kitchen.  Complete with hacks and ‘get ahead’ tips for EVERY cook. 

This quick and easy recipe makes use of seasonal fruit from the garden.  A traditional warm pudding ideal to serve with ice-cream or custard for cooler spring days.

Total 1 hr 20 mins

For the topping:

• 150g spelt flour (or plain)
• 25g porridge oats
• 50g golden caster sugar
• 75 g unsalted butter – cut into dice
• Pinch finely ground sea salt

 You will also need a 1 litre buttered ovenproof dish

Method:

Preheat conventional oven to 180 C or Gas Mark 4

Chop rhubarb into 2 cm pieces.  Add to the ovenproof dish and sprinkle over caster sugar.

In a large mixing bowl, add the flour, butter, salt and oats. Using your fingertips, rub the mixture together so that it resembles breadcrumbs.  Mix in the sugar.

Alternatively blitz the crumble mix together in a food processor.

Bake for 45 – 60 minutes depending on your oven. 

Notes for AGA Cooks

To bake in a 2-oven AGA, slide grid shelf on to the floor of the roasting oven.   

Slide plain cold shelf over at the beginning of cooking.  Check after 30 minutes and transfer to AGA simmering oven for another 20 – 30 minutes.

To bake in a 3 or 4-oven AGA slide the grid shelf on to the fourth runner and cook for 45 minutes.