Rhubarb Fudge Crumble
My all-time favourite rhubarb recipe, taken from Claire MacDonald's amazing cookbooks - Seasonal Cooking and More Seasonal Cooking. Just taste it... and then you find you've finished the lot! Especially good with lovely pink Yorkshire rhubarb, but great later on with garden rhubarb. The fudge top has a great crunch, which is particularly good against the soft, tart rhubarb. You could use gluten-free digestive biscuits too.
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| Rhubarb Fudge Crumble |
1 ½ lb/900g rhubarb, cut in 1” pieces
grated rind and juice of 1 orange
3oz/75g sugar, white or brown (to taste
– I usually use less)
for the crumble:
4oz/110g butter
4oz/110g Demerara sugar
6oz/170g digestive biscuits, crushed to
crumbs
1 rounded teaspoon ground cinnamon
Put cut up rhubarb in an ovenproof dish
with the rind, orange juice and sugar. Cover with foil and bake at 350deg
F, 180deg C for about 30 minutes until the rhubarb is soft but not mushy.
Cool slightly, though this is not necessary if you are in a hurry.
Melt the butter in a saucepan, stir in
the Demerara sugar, digestive crumbs and cinnamon. Cook for 5 minutes,
stirring from time to time. Then cover the rhubarb with the crumble and
bake in a hot oven 200 deg C for 15 to 20 minutes until golden brown.
Remove from the oven and serve either warm with vanilla ice cream or cold with
whipped cream/Greek yoghurt.
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