Saturday, 22 June 2013

Rhubarb and Date Crumble

Whenever there is a family get together on a Sunday, a crumble of some sort is involved. We're lucky enough to have beautiful vegetable garden that contains the best rhubarb! Now, I'm not a big rhubarb fan at all, but team it with dates, lots of sugar and a bucket of custard and I'm there.



This recipe has been with my family for a long, long time and it never fails to impress.

All you need is:
500g fruit
250g caster sugar
200g sugar
75g butter


If you're cooking it straight away, preheat your oven to 180 while you go out and get your rhubarb.





Wash your rhubarb to remove any soil still clinging on.


Chop into small chunks and place in a glass bowl. Cover with cling film and add a tablespoon of water. Cook in the microwave for 4-5 minutes until the rhubarb softens.


When softened, pour the rhubarb into an oven proof dish with 170-200g of the sugar. Chop the dates into chunks and add to the bowl. Mix well so the dates are spread out in the rhubarb and the sugar is mixed in.


For the crumble, add the remaining sugar and mix with the flour. Add the butter and rub in to make the crumble texture. Spread evenly over the top and press down with a fork.


Cook for around 30-35 minutes or until the crumble is golden brown and the fruit is bubbling.


Note: you must serve it with a mountain of custard, it's the crumble law!

N xo

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