Rhubarb crumble and cream

Rhubarb crumble and creamRhubarb crumble and cream
Prepare
less than 30 mins
Cook
30 mins to 1 hour
Serve
Serves 4

Put on your Sunday best for the comforting taste of Simon Hopkinson's rhubarb crumble and Guernsey cream.

By Simon Hopkinson

From The Good Cook

Shopping list

Ingredients

For the crumble mixture

For the filling

  • 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

To serve

  • Guernsey cream
How-to videos

Method

  1. Preheat the oven to 180C/350F/Gas 4.

  2. Place all the ingredients for the crumble mixture in a large bowl.

  3. Rub the butter into the flour, sugar and salt, lifting and dropping the mixture lightly through your fingers.

  4. 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.

  5. 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.

  6. Serve with lovely and thick Guernsey cream.