Why This Works Without Smell
Rhubarb has always been one of my favourite things to eat, and now, even with limited access to its more subtle fruity flavours, that incredible combination of sweet and sour is something I return to again and again. Great with desserts like cheesecakes and tarts, equally good with seafood like mackerel and crab. And then, of course, there is this: rhubarb crumble with custard, the ultimate English dessert.
This classic recipe combines the sharp, acid sourness of the rhubarb with the smooth, sweet custard and the nutty, crunchy crumble topping. It’s no wonder this has been an English favourite for generations. It is also very easy to make, so long as you are buying pre-made custard or custard powder. I do make my own custard occasionally, but this is just one of those occasions where it doesn’t seem worth the effort if you can’t taste the difference.
The taste profile of rhubarb can vary depending on the season and where it was grown, so if you are picking up small, bright pink stems early in the year (the famous forced rhubarb of Yorkshire, for example) you will need less sugar and be aware there will also be less acidity. Larger, later season main crop rhubarb will be a lot sharper and somewhat less pink when stewed. This recipe uses main crop rhubarb, so if you are using early crop or forced rhubarb, reduce the sugar as you see fit.
Ingredients
- 4 large sticks of rhubarb (if using forced rhubarb, use about 10 sticks)
- 8 - 10 tbs caster sugar
- 1 tsp ground ginger
- 100g butter, softened
- 100g demerara sugar
- 200g plain flour
- Custard, pre-made, or powdered custard, made up with milk and sugar according to package directions
Method
1. Prepare the rhubarb
Preheat the oven to 180C/160C Fan/Gas mark 4
Chop the rhubarb into 2-3cm pieces and place in a medium ovenproof dish. Add the caster sugar and ground ginger and stir to combine.
2. Make the crumble topping
Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs. Stir in the demerara sugar.
3. Assemble
Sprinkle the crumble topping evenly over the rhubarb mixture.
4. Bake
Bake for 30-40 minutes, or until the topping is golden brown and the rhubarb is tender and bubbling.
5. Serve
Serve warm with custard.
Tips
As with any fruit, the sweetness/sourness of the rhubarb can be variable. I tend to use less sugar earlier in the season as it's really the custard that adds sweetness to this (though the crumble topping is also quite sweet).