Make about 4-6 portions
Rhubarb:
600g Yorkshire Rhubarb
75g caster sugar
2 vanilla pods split open (optional)
Crumble:
230g plain flour
130g cold unsalted butter
110g granulated sugar
Method:
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.
