I lurve crumble. I love any fruit dessert, but crumbles are so good – warm goodgy fruit, crisp crumbly topping, bubbling juices. I mean, what is not to love. It was hard for me to actually follow a recipe for this, to resist the urge to add some oats to the crumble topping, a smattering of cinnamon, but, as we all know, Nigella does know best.
- 1kg rhubarb, to give 750g when trimmed and chopped into 1cm lengths
- 50g caster sugar
- 1tblsp butter
- 1tblsp best quality real vanilla extract
- 1tblsp cornflour
- 150g plain flour
- 1tsp baking powder
- 110g unsalted butter, cold and diced
- 3tblsp vanilla sugar
- 3tblsp demerara sugar
- Preheat the oven to 190C
- Combine the rhubarb, sugar, butter, vanilla and cornflour in a saucepan and cook for about five minutes until it all oozes together
- Tip into a pie dish, about 21cm across and 4cm deep
- Combine the flour and baking powder in a bowl and rub in the butter
- Fork through the sugars
- Strew over the top of the rhubarb
- Bake 35-45 minutes until the filling is bubbling and the topping is browned
- Serve with custard*, cream or ice cream.
* I even was making Nigella’s custard tonight but when I tasted the milk and cream mixture (to test it was almost at boiling point) I realised the cream had spoiled on the way home from the supermarket (we’d gone the long way home around the lake with two stops at two parks along the way).