Ingredients
A Delicious, Warming Alternative to the British Crumble
2lb Rhubarb, cut into 1 inch lengths
1lb Soft Brown Sugar
8oz Butter
5 Rounded Tsp Ground Ginger
2 tsp Ground Cinnamon
4oz Almonds
4 Eggs, Lightly Beaten
4oz self-raising flour
75g Black Treacle
75g Golden Syrup
1/4 Nutmeg, grated
- Preheat the oven to Gas Mark 4
- Use a dish about 30x20cm)
- We used our battered green Le Cruset rectangular baking dish
- These measurements are UK pounds and ounces
You can find the original recipe here on the telegraph website. We have altered the recipe slightly, it has been doubled for our big family and for left overs. We also added more ginger and drew some inspiration from Delia Smith's recipe for Dark Jamaican Gingerbread as we prefer a much spicier and deeper flavour.
Method
Spread the rhubarb
out in an ovenproof dish and scatter with half the brown sugar.
Cream the butter and
the rest of the sugar until smooth and fluffy.
Beat in the spices,
almonds and then eggs, one at a time.
Fold in the flour
(if you are making this in a food processor then just pulse in the flour,
stopping as soon as it is amalgamated).
Spoon the mixture on
top of the rhubarb, spreading it out lightly. Use a metal spoon and gently
tease the dollops of mixture across the rhubarb and into the corners, this
prevents you knocking the air out.
Bake for 50 minutes
to 1 hour.
It will be wet and soft in the middle, rhubarb is a watery fruit when cooked and will seep sweet juices into the sponge and is perfectly normal.
Serve with proper custard or good quality ice cream.
Serve with proper custard or good quality ice cream.
