- Crumble Mix:
- 140g Plain flour
- 100g Soft brown sugar
- 25g Oats (speedicook)
- 35g Ground almonds
- 100g Butter
- Pinch of salt
- Enough Double cream to make bloobles
Except the cream, add all ingredients to a food processor and whiz until the butter is combined into the flour as a crumb. Dribble the cream into the mix bit by bit, mixing with a knife as you go to create clumps of crumble. Continue until you are happy with the consistency. Put into the fridge.
Filling:
4 sticks of rhubarb, cut into 3cm lengths. Maybe shorter if you’re dealing with the fat sort.
1-2 tsp ground ginger
A good sprinkling of caster or demerara sugar. I haven’t measured this, but you need the rhubarb well coated.
Place all into a sauce pan and heat, after a minute or two the rhubarb will start to release liquid, keep the heart going until most of the pieces are tender but not falling apart. Pour into the crumble dish then put the crumble Mix on top. Don’t over pile it, 1cm with a little peak in the middle is quite enough or else the mix absorbs all the liquid.
180c for 40 minutes. Once or allow to rest for a few minutes.