Rhubarb is in abundance at the moment in all of the local farmers markets this time of year. It is time for me to take advantage of this delicious vegetable. Crumble always brings me back to my childhood. A comforting dish, reminding me of long and cold Wintry nights in England, rugged up to the nines, a wood fire roaring and snuggly socks on. It was always a family staple around the dinner table or a go-to recipe my mother used to whip up in the family B&B, usually on a Sunday after a good feast of roast chicken with all of the trimmings. A take on my mum’s original recipe, with a little added Australian staple from the wine rack… “muscat“! This takes the dish to the next level, an extremely simple recipe to follow, you will have it whipped up and ready to serve with a jug of hot custard in 45 minutes.
40g Salted Butter
4 Stalks Rhubarb, roughly chopped into 1-2cm pieces
3 Tbsp Muscat (I used Hele Family Reserve Muscat from the Hunter Valley)
100g Soft Brown Sugar
For the Crumble Topping:
70g Self Raising Flour
100g Porridge Oats
85g Soft Brown Sugar
1 Tsp Cinnamon
85g Salted Butter, softened
1. Pre-heat oven to 190c. Grab a large saucepan, melt 40g salted butter, add the rhubarb and muscat. Pop a lid back and let it sweat and soften for 1o minutes.
2. In a mixing bowl add all of the crumble topping ingredients. Mix well together until all ingredients are mixed.
3. Add rhubarb to an oven-proof dish or two small pie dishes (I used my trusty staples from Falcon Enamelware)
4. Sprinkle the crumble topping on-top and whack in the oven for 20-25 minutes.
5. Serve with a delicious bowl of hot or cold custard, cream or ice-cream.1