John Myers
Ingredients for 8 servings:
- 230 g flour
- 100 g butter, soft
- 75 g sugar
- 1 kg rhubarb, cleaned
- 220 g sugar
- 6 tbsp water
- Ice cream, vanilla or whipped cream
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
English dessert with rhubarb and crumble
Mix the crumble ingredients together until they form loose crumbs. Place the trimmed rhubarb in a large, shallow baking dish (approx. 2.5 l), then add the sugar and water. Spread the crumble evenly over the fruit and bake in a preheated oven at 200°C until golden brown, or until the fruit is soft. Divide the crumble between dessert plates and enjoy warm with vanilla ice cream or unwhipped cream. The recipe is very flexible and can, of course, be made with other fruits, but you should then vary the sugar content depending on the sweetness of the fruit. I have found that the crumble also freezes wonderfully. However, it should stay in the dish, otherwise it will fall apart. Simply remove the desired amount and reheat it in the oven.
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