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Don’t forget the date of Easter
A perfect Easter pudding using seasonal ingredients
Rhubarb is slowly making a come back, which is great as when cooked properly it has got a great taste and makes a welcome change to some of the more popular fruits. Including a rhubarb dish in your Easter menu is a great choice as it is in season during this time and readily available.
The following recipe makes around 4 portions.
Ingredients for Rhubarb Crumble
6 - 8 large sticks of rhubarb, chopped into inch long pieces (you need to use enough rhubarb to generously cover the bottom of your dish)
Zest of 1 large orange
Juice of 1 large orange
Inch of fresh root ginger, grated
3 oz of soft light brown sugar
For the crumble topping
10 oz of plain flour
5 oz of cold butter
3 oz of flaked almonds
4 oz of demerara (or granulated) sugar
Double cream, fresh custard or vanilla ice-cream to serve with the cooked crumble.
First pre-heat the oven to 200 degrees.
Place the rhubarb in the bottom of an oven proof dish and then sprinkle this with the orange zest and juice, the grated ginger and soft brown sugar.
Next make your crumble. The easiest way to do this is in a food processor. Just put in your flour and butter and mix together until you have something that resembles breadcrumb. Add to this the almonds and sugar and then sprinkle over the rhubarb.
Bake in the middle of the oven for around 30 minutes, or until the topping is lightly browned and the rhubarb is bubbling up around the sides of the crumble. Serve with custard, cream or vanilla ice-cream.
For another take on this traditional crumble try a rhubarb and strawberry crumble instead.