Rhubarb is a strange thing. It grows a lot in the UK because it loves the damp soil and sucks in all of the moisture. It is a tuber vegetable and has poisonous leaves, but the stalk has a nice sour flavor which can be enhanced with a bit of sugar to give it a lovely sweet/sour combination.

For this crumble I use a few things which make it extra special. This will be the best crumble you have ever tasted and you will get a proper crunch when biting into this. The ingredients are:

For the Crumble Topping

50g of unsalted butter at room temperature.

4 tablespoons of granulated white sugar

4 tablespoons of flour

1 tablespoon of ground almonds

1 tablespoon of demerara sugar

1 wheat biscuit or Weetabix

1 teaspoon of cinamon

 

For the rhubarb mixture

500g of rhubarb

3 tablespoons of granulated sugar

 

To begin with was the rhubarb and place on a chopping board. I am quite lucky because I have 4 rhubarb patches which I grow every year so I have plenty of it available.

Next chop it up

Place in a Wok

Turn onto a high heat and add the sugar.

Mix in the sugar well and you will start to see the rhubarb caramelize.

When the rhubarb has started to break down, turn the heat down to medium and leave it, giving it a stir every 5 minutes.

Lets make the topping

Next we get a bowl and we chop the butter into small cubes and place the cubes into the bowl.

Next we add the flour and the sugar

Then we mix together with our fingers and rub the butter into the flour and sugar until  you have a dry lumpy pastry texture.

Next we add the rest of the ingredients.

And then we mix together with our fingers.

Once this is ready, we can check the rhubarb.

Its all mushy and soft and this is the perfect texture for us. Place the mixture into a bowl.

Cover with the topping

Make sure you get enough crumble on as  you can and press it down to make it nice and firm. Put it in the oven on gas mark 4 or 180 for 30 minutes and you are done. Serve with cream.