Rhubarb crumble watching Wimbledon!

When I recently visited the allotment of fruit and veg growing guru, Mandy, she kindly handed out a bumper lot of rhubarb which we loaded into the boot of my sister’s car.  She in turn delighted me my sending me this picture of an array of Rhubarb crumbles baking in her oven.  Such pleasure in knowing that a crumble was headed my way without having to don a pinny or even turn on the oven on a fabulous sunny day.

And so I find myself enjoying the delights of Rhubarb crumble and  Ice cream while watching the men’s final at Wimbledon.  I do know that the traditional fayre at Wimbledon is Starwberries and cream but no one delivered that to my door!

To make this crumble you will need

Filling:

2lbs rhubarb (leaves removed, ends of stalks removed and chopped into 1 inch pieces)

4oz caster sugar

1tsp grated fresh root ginger

For the crumble:

4oz porridge oats

3 oz chilled butter (in small cubes)

6 oz self raising flour

2 level tsp cinnamon

1 level tstp ground ginger

4 oz demerara sugar

Instructions

Mix the rhubarb, sugar and grated ginger and place in an oven proof dish, pressing down the mixture

Place the butter, sugar, flour, spices and oats into a food processor and mix until it all looks like breadcrumbs

Top the rhubarb mix with the crumble and bake in the oven for 35 minutes until the crumble is brown and the rhubarb soft

Serve with ice cream , fresh cream or custard (they are all delicious with it!)

Enjoy!!

A serving of the rhubarb crumble with icecream