Rhubarb Crumble

Make about 4-6 portions

600g Yorkshire Rhubarb
75g caster sugar
2 vanilla pods split open (optional)
230g plain flour
130g cold unsalted butter
110g granulated sugar

1: Wash the rhubarb then cut into chunks and place into a heatproof dish.

2: Sprinkle the sugar over the rhubarb and add the vanilla pods if using.

3: Cover with foil and bake in an oven at 170°C (non-fan oven 190°C).

4: Cook for 20-25 until the rhubarb is tender but still in chunks.

5: Sieve the flour into the bowl of a stand mixer.

6: Cut the butter into 2cm chunks.

7: Add the butter to the bowl and mix through the flour with your hands.

8: Using the beater mix the flour and butter together.

9: Mix slowly until the butter and flour resemble breadcrumbs.

10: Turn off the mixer and add the sugar in one go.

11: Turn the beater on for a few seconds just to combine the ingredients.

12: Transfer the crumble mix onto a parchment lined baking tray and place into the oven.

13: Bake for 20-25 minutes turning occasionally with a dessert spoon until golden and crunchy.

14: Remove the vanilla pods then spoon the rhubarb and juice into dishes (I like individual dishes).

15: Sprinkle the cooked crumble mix evenly over the dishes and place the dishes onto a tray.

16: To heat warm through in an oven at 170°C (non-fan oven 190°C).

17: Serve with cold clotted cream or ice cream on top.

A beautiful British pudding. By cooking the fruit and crumble then assembling you will get a much better dish which can be prepared in advanced then reheated.

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