A Classic British dessert. Serve fresh out of the oven, with a large portion of Vanilla Ice cream, or swimming in a pool of Custard. The crisp, crunchy crumble on top is a delight when cooked just right â€“ a heavenly treat for anyone.
The tartness of the Rhubarb, coupled with the sweet Ice cream, coupled with the range of textures, this dessert will become a firm favourite once youâ€™ve tried it, and you can slightly adjust the quantities â€“ for a sharper taste, add less sugar, and for a sweeter one, simply increase the amount of sugar included.
To serve 4
150g Demerara Sugar
250ml Orange Juice
60g White Sugar
1.Â Â Â Â Â Â In a bowl, rub the Flour and Demerara Sugar together, until they begin to look like Breadcrumbs.
2.Â Â Â Â Â Â In a pan, mix 250ml of Orange Juice with the White Sugar and heat, but do not boil.
3.Â Â Â Â Â Â Add the Rhubarb to the pan, and poach until slightly soft. Pre-heat the oven to 180 C/ Gas Mark 4
4.Â Â Â Â Â Â Strain the Rhubarb off, keeping five or six tablespoonfuls of the poaching mixture.
5.Â Â Â Â Â Â Lay the Rhubarb in either a large ovenproof dish, or, alternatively into 4 smaller individual dishes. Pour one tablespoonful over each dish, or all into the one large dish.
6.Â Â Â Â Â Â Top with the crumble mixture, and put in the oven for around thirty or forty minutes, until golden brown on top and bubbling slightly around the edges
7.Â Â Â Â Â Â Serve with a ball of Ice Cream.
Photo Courtesy of: SecretLondon123