Sunday, 6 March 2011

Rhubarb season

You're all aware that I'm a Yorkshire lass, right? And there are plenty of yummy things that come out of Yorkshire: the best fish and chips in the world, Yorkshire pudding; Taylor's of Harrogate tea; Betty's chocolate cake; lots of stuff. But at this time of the year it's rhubarb. It's a vegetable - yes it is! - that grows profusely in a triangle of the world based around Wakefield. This time of year it's forced (that means it's kept in the dark to make it grow quickly and tall and sweet) and it's sometimes called champagne rhubarb.  The best thing you can do with it is turn it into crumble:

4oz self raising flour
2oz butter or margarine
2oz sugar (or sweetener equivalent) plus about a tablespoonful for the rhubarb
3 or 4 sticks of rhubarb

Rub the butter into the flour until it looks like breadcrumbs (that means using your fingertips, a bit like you would if you were snapping your fingers, to mix the fat into the flour) then stir in the sugar.  Wash and trim the rhubarb to get rid of any leafy bits and the weird shaped bits at the bottom. Cut it into 1" lengths and put it into an oven proof dish. Sprinkle a bit more sugar over the rhubarb. Pile the crumble on the top and put it in a preheated oven (200C)  for 20-30 minutes until it's browned on top. Serve with custard.

1 comment:

  1. I recently made crumble for the first time. Fancied making another. I think it shall be a rhubarb one.