Rhubarb Crumble

This week, Lidl managed dutch rhubarb and stork margerine! What else to make but a crumble? This recipe is another bastardised Delia recipe I’m afraid, except Lidl does not yet stock almonds. When it does, I’ll update the recipe.

This is dead simple, and although about 50% of people say they don’t like rhubarb, you should make it anyway. I personally feel I’m in the business of convering people to the joys of rhubarb. What’s not to like?

My friend Nick likes to taste the rhubarb, and what that means is he likes it tart. If you want this with a kick, or you’ve got Nick coming over for afternoon tea, halve the amount of sugar you include with the rhubarb filling. If you’ve got an enemy coming, why not forget about the sugar altogether?

Rhubarb crumble

-1 pack rhubarb
- 100g sugar

- 150g flour
-  75g butter/margerine
- 75g sugar

This is awfully simple.
1. Cut rhubarb into 1inch pieces, add sugar.  Place in tin
2. Rub butter into flour
3. Add sugar – the mixture should resemble breadcrumbs
4. Pack crumble on top of rhubarb, pack it down nice and firmly.
5. Bake in oven at 180 degrees for about 40 minutes, until the top goes brown and the rhubarb juice is dribbling out the top.
6. Serve with ice-cream or double cream (Lidl sells the excellent Mackie’s which comes highly recommended)