Rhubarb Crumble

An authentic Scottish recipe from www.clans.org.uk

Ingredients

Filling
- one and a half pounds raw rhubarb
- grated lemon and orange rind to taste
- 4 ounces demerara sugar (one cup light brown sugar)
- teaspoon mixed spice (allspice)
Crumble Top
- 6 ounces plain flower (two cups)
- 3 ounces butter
- 3 ounces caster sugar (scant half cup granulated sugar)
- grated rind of one lemon
- one teaspoon ground coriander
- one teaspoon mixed spice (allspice)

Method

• Clean and chop the rhubarb into pieces and put in a 2-pint pie dish.
• Add all other filling ingredients and stir.
• Sift the flour into a large mixing bowl and rub in the butter till it looks like small breadcrumbs.
• Add the grated lemon rind, coriander, sugar and spices and mix well.
• Spread the crumble topping over the rhubarb.
• Bake in a pre-heated oven at GasMark6/200C/400F for thirty minutes till golden brown.
• Serve hot with custard (or ice cream).

Recipe listing . .