I didn’t want to go away without posting any recipes this week but I am currently waiting to board a flight to Mallorca so I will make this one quick. And luckily this is a quick one. Puddings may seem like a special treat or the kind of faff that must be reserved for the weekend but crumbles are surprisingly quick and easy to cook. So definitely give this one a go and I will be back next week!
- 3 stems of rhubarb
- 2 pods of cardamom (optional)
- 2 peices of candied ginger (optional)
- Half a cup of orange juice
- 50g of caster sugar
- 50g of butter
- 100g of flour
- 50g of brown sugar
- A handful of rolled oats
How to Make it…
- Preheat the oven to 180 degrees.
- Chop up the rhubarb into sizeable chunks discarding the peices at either end.
- Place in a pan with the orange juice, caster sugar, ginger and cardamom if you are using it. Fresh ginger and stem ginger also work here but I just prefer the sweetness of canded ginger. Leave to simmer while you make the topping.
- Rub the butter and flour together with your fingertips until it resembles bread crumbs. Add the oats and brown sugar.
- By now the rhubarb should have softened a little. If it look a little dry add a splash of water, if it is too wet, drain a little liquid off.
- Pick out the cardamom and pour into a dish. Top with the crumble mixture and cook in the oven until crisp on top (roughly 20-30 minutes). Serve with cream or custard.