Mrs M’s Rhubarb Crumble
Bridget Monies makes a mean crumble in the farmhouse and she’s kind enough to share her recipe (however, not her rhubarb that she grows in the garden at Tremedda). Team this pudding with a scoop of Moomaid Cornish clotted cream ice cream for a lovely and easy to make pudding.
- 900g Rhubarb
- 110g Golden caster sugar
- 75g Chilled Rodda's butter, cut into slices
- 175g Self-raising flour
- 110g Demerara sugar
The Rhubarb. First of all wash it, then trim off the leaves and cut the stalks roughly into 1 inch (2.5 cm) chunks. Next, toss them in a bowl with the sugar, then place them in the baking dish and keep on one side.
Now make the crumble, in a large bowl, rub the butter into the sifted flour until it resembles crumbs, then stir in the sugar.
Now you need to press the rhubarb very firmly with your hands all over the base of the dish to spread it evenly without too many large lumps sticking out. Then simply sprinkle the crumble mixture all over the rhubarb, spreading it right up to the edges of the dish, and, using the flat of your hands, press it down quite firmly all over; the more tightly it is packed together the crisper it will be. Then finish off by lightly running a fork all over the surface.
Now bake the crumble on the centre shelf of the oven for 35-40 minutes, by which time the rhubarb will be soft and the topping golden brown and crisp. Leave it to rest for 10-15 minutes before serving ice cream.
Serve with a scoop of Moomaid clotted cream ice cream. Tip: place the tub of ice cream in the fridge 20 mins before serving.