Seasonal Recipe - Rhubarb
What is it?: Although many would think differently, rhubarb is actually a vegetable. It has a sharp taste which works fantastically with meat or oily fish, for something sweeter it is fantastic in crumbles or fools and a touch of sugar takes away the sharpness - although not to much as a little sharpness is what rhubarb is all about!
How should I prepare it?: Wash and trim both ends of the stalks, and discard the poisonous leaves.
How should I store it?: Kept in the fridge, fresh rhubarb will stay in reasonable condition for 1-2 weeks. Raw and cooked rhubarb freeze well.
Apple and Rhubarb Crumble
Serves 4 - Prep 10 min - Cook 45 mins
Ingredients
For the filling:
450g Bramley apples, peeled, cored and sliced
200g Rhubarb
knob Butter
75g light soft brown sugar
pinch Cinnamon
splash somerset cider brandy
small knob Ginger, grated
For the topping:
100g Butter
200g plain flour
pinch ground ginger
50g demerara sugar
To serve:
double cream
Method
1. Preheat the oven to 180C/Gas 4. 3. Mix the sugar and cinnamon together and sprinkle over the fruit. Pour over the brandy and grate over the ginger.
4. For the topping put the butter, flour, ground ginger and half the sugar into a bowl. Rub the butter into the flour until you have a coarse breadcrumb like mixture.
5. Sprinkle the topping over the top of the fruit and press down lightly with a fork. Scatter over remaining sugar.
6. Bake for 45 minutes until the top is golden and crisp. Serve with double cream.
