Rhubarb Crumble (V)

A classic pudding ready to harvest for this time of year. Perfect with custard

Serves 8

Crumble

180g Plain Flour

120g Butter

2 tbsp Almonds

110g Brown Sugar

3 tbps Oats

8 sticks of rhubarb

130g Caster Sugar

2 tbps Runny Honey

1 tsp Ginger

1. Preheat the oven at 180c/160c fan assisted.  Wash and cut the rhubarb pieces into 2 inch pieces. Put into a dish and roast in the oven for 15 minutes with caster sugar and a bit of water.

2. While the rhubarb is in the oven make the crumble. Get a mixing bowl and rub the butter, flour and brown sugar between the fingers until mixed in and crumbly.

3. Once the rhubarb has finished in the oven add the ginger and honey. Sprinkle the crumble on top of the rhubarb. Then put in the oven for 30 minutes or when the crumble is golden and the rhubarb is bubbling. 

I grow my own rhubarb

Served with either; double cream, ice cream or custard.