Rhubarb Crumble

Serves 4

A traditional British pudding that is great for summer.  Rhubarb is delicious in a crumble its sharp taste compliments the sweet crumble topping.  A huge slab of rhubarb crumble in a big bowl served with lots of ice cream and custard is wonderful comfort food and is a perfect dessert for when the whole family is round.
Make the most of whatever fruit is in season or even better what is growing in your own back garden, apples, blackberries, gooseberry and plums all taste great in crumble. Rhubarbs are in season form March all the way up to September, berries start in July, apples and plums start in September, so you have plenty to choose from through the summer and autumn months. If you have too much fruit to eat freeze them and make more crumble later.

Ingredients

• 180g brown sugar
• 200g flour
• 120g unsalted butter
• 1 tsp cinnamon
• 600g rhubarb, peeled and cut up
• 200g white sugar
• 1 tsp water
• 1 tsp vanilla

Method

1. Butter a 22cm or 9inch square pan.  
2. Mix white sugar, water, vanilla and rhubarb, in the square pan. 
3. Mix brown sugar, flour, butter and cinnamon until crumbly.
4. Sprinkle crumb mixture over the top of the rhubarb.
5. Bake for 45-60 minutes at 180°C or gas mark 4.