Rhubarb crumble and cream

• Vegetarian

• Produce

  • 700 g Rhubarb

• Condiments

  • 1/2 Lemon, juice only

• Baking & Spices

  • 200 g Golden caster sugar
  • 2 tbsp Golden caster sugar
  • 400 g Plain flour
  • 1 pinch Salt

• Dairy

  • 250 g Butter, unsalted
  • 1 knob Butter, unsalted
  • 1 Guernsey cream

Found on bbc.co.uk

Description

Ingredients

• 250g/9oz cold unsalted butter, cut into small chunks
• 400g/14oz plain flour
• 200g/7oz golden caster sugar
• pinch salt
• 700g/1½lb rhubarb, trimmed, chopped into 2.5cm/1in pieces
• 2 tbsp golden caster sugar, plus extra for sprinkling
• ½ lemon, juice only
• knob of unsalted butter
• Guernsey cream

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Place all the ingredients for the crumble mixture in a large bowl.
• Rub the butter into the flour, sugar and salt, lifting and dropping the mixture lightly through your fingers.
• Pile the rhubarb into a buttered earthenware dish. Sprinkle over with the sugar, pour over the lemon juice and distribute the flakes of butter over the fruit.
• Cover the fruit with the crumble mixture, sprinkle over a little extra golden caster sugar. Place into the oven and bake for 35-40 minutes, or until golden on top and the jammy juices are oozing up around the edges of the dish.
• Serve with lovely and thick Guernsey cream.