To make this essentially english pudding, you will need:
150g plain flour
Enough rhubarb to generously cover the bottom of the tray in 3cm
175g light brown muscavado sugar
First things first…(I’m the realest) Okay sorry, but does anyone else always have Iggy Azalaez’s song come into their head when they hear someone say that!? No…? Just me!?
Collect your rhubarb! We have fruit and vegetable patches in devon and so we’ve grown our own – there’s nothing quite like home made produce that tastes so sweet and you know is organic.
The method is something along the lines of tug and snap, as awkwardly ill-skillfully demonstrated by me below haha…
As well as making great crumble, it also came in handy as a fan!
Once you’re quite finished goofing around, wash, dice and prepare your rhubarb and lay it evenly across your tin.
Pour over light brown sugar and dose lashings of vanilla essence over the top.
Now, pour in your flour and oats into a bowl and add your butter, mixing it in with your fingers as opposed to a spoon in order for the crumble to gain more texture.
Run the mixture through your fingers until it literally crumbles down into the mix when you pick it up and drop it (as pictured below).
Now add your sugar and repeat.
Now pour over your rhubarb and part down with the back of a spoon.
Pop in the oven for about 20x mins on 180C degrees until the topping is golden brown and you can see the fruit underneath has created juices.
Next, serve up (recommended with dollops of custard!) and devour…