Rhubarb crumble is one of our favourite Spring time desserts. This time, we've teamed up with Chris Golding of PAN-TECHNIC'ON, who shares his favourite recipe for a Rhubarb crumble with a twist.
Rhubarb crumble
Ingredients…
For the filling;
-1 large bunch of rhubarb, peeled and cut into 1cm pieces
-3 tbspn rosewater (optional)
-2 tbspn orange blossom water (optional)
-2 tbspn water
-The seeds of 1 vanilla pod (or 1 tspn of vanilla extract)
-50g demerara sugar
For the crumble topping…
-150g plain flour
-150g rolled oats
-150g unsalted butter, room temperature, diced
-150g caster sugar
Method…
-Mix together the ‘filling’ ingredients and place in a suitable sized baking dish
-Combine the ‘crumble topping’ ingredients, and in a large bowl rub together with both hands, allowing the mix to run through your fingertips, repeat this process until the mix resembles light breadcrumbs
-Cover the rhubarb mixture with the crumble topping and place in a preheated oven at around 180 degrees for 30 minutes
-Allow to cool slightly, sprinkle with caster sugar and serve with either ice cream, clotted cream or custard
Happy cooking!