Everyone loves a good crumble all except my teenager who's never like crumble just the custard. Almost everyone loves crumble and if you don't then you need educating in the mystic ways of the crumble.
Ingredients
5 Sticks young forced rhubarb
115 gram(s) caster sugar
500 g of summer fruits of your choosing / frozen fruit would be a good one here ( defrosted)
100 gram(s) (3 1/2 oz) butter, softened
100 gram(s) (3 1/2oz) demerara sugar
175-200g 96-7oz) plain flour
100 gram(s) (3 1/2 oz) butter, softened
100 gram(s) (3 1/2oz) demerara sugar
175-200g 96-7oz) plain flour
4 weetabix
To serve
Ice Cream or double cream, custard if you so desire.
1. Preheat the oven to 180C/160C fan/Gas4. Cut the rhubarb into 5cm (2in) pieces and place on a baking tray. Sprinkle with 4 tbsp water, add the caster sugar along with the summer fruits and roast for 10 minutes. Once the rhubarb is cooked, remove it from the oven. Mix together and place in a ovenproof dish about 3-4 cm ( 1 1/4-1 1/2 in) deep.
2. To make the crumble, combine the butter and sugar together in a bowl until the mixture resembles breadcrumbs, then mix in the flour add the weetabix for that extra crunch.
3. Sprinkle the crumble over the rhubarb and bake in the preheated oven for 10 minutes. Remove allow to cool slightly and serve with ice cream or double cream or even custard, if desired.
Ice Cream or double cream, custard if you so desire.
1. Preheat the oven to 180C/160C fan/Gas4. Cut the rhubarb into 5cm (2in) pieces and place on a baking tray. Sprinkle with 4 tbsp water, add the caster sugar along with the summer fruits and roast for 10 minutes. Once the rhubarb is cooked, remove it from the oven. Mix together and place in a ovenproof dish about 3-4 cm ( 1 1/4-1 1/2 in) deep.
2. To make the crumble, combine the butter and sugar together in a bowl until the mixture resembles breadcrumbs, then mix in the flour add the weetabix for that extra crunch.
3. Sprinkle the crumble over the rhubarb and bake in the preheated oven for 10 minutes. Remove allow to cool slightly and serve with ice cream or double cream or even custard, if desired.