Perhaps we don’t need to tell you how to make crumble but as we always use a Nigella recipe, we thought we’d share it with you. It looks particularly good if you use the bright pink forced rhubarb, available early in the year. You can make this well in advance but don’t put the crumble on top of the rhubarb until you are ready to cook it.
- 1kg rhubarb, chopped into 1 cm pieces
- 50g caster sugar
- 150g plain flour
- 1 tsp baking powder
- 110g unsalted butter, cold and diced
- 3 tbsp sugar
- 3 tbsp Demerara sugar
Preheat the oven to gas mark 5/190ºC, and put in a baking sheet .
Toss the rhubarb in a pan on the heat with the sugar, butter, vanilla and cornflour for about 5 minutes, or until the butter has melted and everything has come together. Tip into a pie dish (about 24cm wide and 4cm deep).
Stir in the sugars with a fork and pour over the rhubarb, cover completely so it doesn’t all bubble up through the crumbs too much. Bake for 35-45 minutes on the baking sheet. Some juice will bubble up and the top should be nice and brown.
Serve with cream, ice-cream or custard.