We are not going to be growing much veg this year. Our kitchen extension is taking over my sunniest border so I have had to temporarily transplant a lot of perrenials into our raised vegetable beds However one truly indestructible plant in our garden providing a massive crop every year is the rhubarb it’s been dug over and smashed to bits and year on year it comes back prehistorically huge.
Crumble is one of those dishes kids can really make their little hands are perfect for scrumbing the topping – much better than trying to get them to fill cake cases with dribbly cake mix.
Rhubarb is also very easy for the kids to pick – though check they don’t eat the leaves which are poisonous.
Not only is this a lovely pudding – leftovers make a great breakfast served cold with greek yogurt.
10 large sticks of rhubarb roughly chopped
1 tsp of chopped stem ginger
3 tbp of honey
100g of butter
100g brown sugar
50g of flour
50g of porridge oats
1. Preheat the oven to 150degC
2. Fill an ovenproof dish with the rhubarb , ginger and drizzle over the honey
3. Blend together your fingers the flour , butter, sugar and oats to make the crumble topping.
4. Sprinkle over the rhubarb and bake in the oven for 45 minutes minutes, or until the crumble topping is crisp and golden-brown and the rhubarb filling has softened and is bubbling.
5. Remove and allow to cool slightly
6. Serve with vanilla ice cream or fresh cold double cream